Restaurants›Fox & Goose Public House›Benedict Arnold Recipe

Benedict Arnold Recipe

Inspired by Fox & Goose Public House
Time30m
Serves2

Our version of this classic consists of two poached eggs* served with Welsh rarebit cheese sauce plus: — Your choice of Canadian bacon, bacon, house-roasted corned beef, tempeh strips, spinach, or tomatoes on an English muffin — Your choice of English country potatoes** (red and russet potatoes, grilled with onions and bell peppers) or fresh fruit

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Ingredients

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Main Ingredients

Method

Preparation

1

Prepare the Welsh Rarebit Cheese Sauce

In a saucepan, melt butter over medium heat. Add flour and stir to form a roux. Gradually whisk in milk, and cook until thickened. Remove from heat and stir in cheese until melted. Season with salt and pepper.

2

Cook the Potatoes

Dice red and russet potatoes, onion, and bell pepper. Heat a skillet over medium heat with butter or oil. Add potatoes and vegetables, season with salt and pepper, and cook until golden and tender, about 15-20 minutes.

3

Poach the Eggs

Fill a pot with water and bring to a gentle simmer. Crack eggs into a small bowl and gently slide them into the water. Cook for about 3-4 minutes for soft poached eggs. Remove with a slotted spoon and drain on a paper towel.

4

Assemble the Benedict Arnold

Toast English muffins and layer with your choice of protein. Place the poached eggs on top, generously spoon the Welsh rarebit cheese sauce over the eggs, and serve with the cooked potatoes or fresh fruit.