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 Cuisines > Belgian cuisine > Search results
Belgian eggs benedict with rare vos
4 thick slices of wheat bread crusts removed (2 English muffins)
3/4 c. Rare Vos
1 1/2 oz. Belgian Herve Cheese (substitute: Muenster)
1 1/ oz. Gouda, grated (substitute: Aged Cheddar)
1 1/2 tbsp. cornstarch
3 tbsp. water
1 tsp. Dijon Mustard
1 1/2 tbsp. white wine vinegar
freshly ground pepper (to taste)
4 slices ham or Canadian Bacon
4 poached eggs

Toast the bread or the English muffins. In a small saucepan melt the cheese in the Rare Vos over medium heat, stirring constantly, until you obtain a smooth sauce. Thicken the sauce with the cornstarch diluted with water. Bring to a quick boil, stirring, and take off the heat. Flavor with mustard, vinegar and plenty of pepper. Put two slices of bread in individual baking dishes. Place a slice of ham or bacon on the bread, a poached egg and spoon a few tablespoons of the cheese sauce on top. Broil for 1 to 2 minutes until the top is bubbly and lightly browned. Serve at once.  
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