Eggs With Cheesy Mock Hollandaise Sauce

1. 1

   In a saucepan pour in the chicken broth and cornstarch. Using a whisk stir until combined. Turn on the heat to medium. Add lemon juice and butter. Keep whisking until the mixture begins to boil gently and it becomes smooth and thickens and the butter is melted completely. Whisk in the cheese and continue whisking as the mixture thickens. Stir in the chopped boiled eggs. Stir to combine. Remove from heat.

2. 2

   Toast the English muffins using your desired method. Put 2 English muffins on a plate, top with 2 pieces of bacon and half of the egg/sauce on the 2 muffins. Repeat with the other 2 muffins, bacon the rest of the egg/sauce mixture.

* Per serving · 4 servings · Values may vary.

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