Eggs Benedict With Gruyere Sauce

This is a recipe that comes close to the Eggs Benedict at the Blue Willow Restaurant in Tucson.

Gruyere Sauce


  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1⁄2 cups whole milk
  • 1⁄2 cup grated gruyere cheese
  • kosher salt, to taste
  • fresh ground white pepper, to taste
  • 2 jumbo eggs
  • 2 English muffins or other kind of bread

What To Do With Them

  1. Melt butter in a small saucepan over medium-low heat.
  2. Add flour; stir for 2 minutes (do not brown).
  3. Gradually whisk in 1 1/2 cups milk.
  4. Increase heat to high; bring to boil, then reduce heat to medium and simmer until mixture is thickened, stirring constantly, about 4 minutes.
  5. Remove from heat.
  6. Add cheese, and stir until melted.
  7. Season with salt and pepper.

Eggs Benedict

Poach a couple of eggs, toast up a couple of English muffins, plop the eggs onto the muffins, and pour the gruyere sauce over them.