Eggs Benedict Mac & Cheese

Eggs Benedict Mac & Cheese
That’s right, you heard me… Eggs Benedict Mac & Cheese! Here is a decadent twist on a breakfast favorite – except we ate it for lunch! Not something you want to eat every day, and it definitely had me adding some laps in the pool… But well worth it!

Eggs Benedict Mac & Cheese
1/2  box little shell noodles
2 cups milk
8 Tbs butter
2 Tbs flour
4 slices Swiss cheese, chopped
3 slices American cheese, chopped
3/4 cup cream cheese
3 slices ham, chopped
4 eggs (2 at room temperature)
2 tsp white vinegar
1 1/2 Tbs juice from a lemon
1/4 tsp salt
1/2 tsp pepper
pinch cayenne pepper
salt & pepper to taste

Cook the pasta according to the box directions and set aside.
Eggs Benedict Mac & Cheese 1
In the same pot you cooked the pasta in, heat 2 Tbs of the butter (leaving the other 6 Tbs for the Hollandaise). Add the flour and stir until the butter and the flour are completely incorporated. Next add the milk and cook until the mixture begins to thicken. Add the cheeses; first the American, then the Swiss and last the cream cheese. Season with salt & pepper and add the noodles back into the cheese mixture.
Eggs Benedict Mac & Cheese 3
In a small separate pan, brown the ham for 5 minutes. Set aside.
Eggs Benedict Mac & Cheese 2
In a shallow pan (about three inches deep), add water to 1/2 inch below the top, a pinch of salt and 2 tsp white vinegar. Bring to a simmer. In separate finger bowls, crack the eggs (reserve the room temperature eggs for the Hollandaise). Very gently lower the finger bowl into the heated water and slowly spill the egg into the water. Repeat with second egg.
Eggs Benedict Mac & Cheese 4
Do not touch the eggs for 4 minutes, then with a slotted spoon, remove the eggs and place on a clean towel.
Eggs Benedict Mac & Cheese 6
To make the Hollandaise: In a blender (make sure the blades are low), add the room temperature egg yolks (discard the egg whites), 1 1/2 tsp lemon juice, 1/4 tsp salt, 1/4 tsp pepper along with the dash of cayenne pepper. Pulse for about 15 seconds. Heat the remaining 6 Tbs of butter and add to the blender through the hole in the lid while the blender is on –  blend for about 25 seconds. Spoon desired amount of mac & cheese into a bowl. Sprinkle on some ham, top with a poached egg and spoon over the Hollandaise! Delicious!
Eggs Benedict Mac & Cheese 5
Enjoy!

Heidi

We’ve created a Fabulous Fare Sisters Facebook page…Like us on Facebook. You can also check us out on Pinterest. Come join us in our food adventure!

17 thoughts on “Eggs Benedict Mac & Cheese

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s