Eggs Benedict or eggs cheddar mustard to be exact

I like eggs benedict. Who wouldn't? I really like my eggs soft cooked, which is best done when poached. The creamy sauce with acidity on top of eggs and savory bacons...and they are also pretty to look at.  

There are lot of reasons to like eggs benedicts. However, I hate the fact that I end up eating 4 egg yolks. I don't mind cholesterol. But, why do I have to eat one item of food for a brunch, which in fact replaces two meals. So, I have found a perfect sauce for myself.

Ingredients

eggs                            2
Canadian bacon          2
English muffin             1

sauce:
heavy cream               1/2 cup
lemon juice                  1 tablespoon
Dijon mustard              1/2 teaspoon
cheddar cheese           2 slices
potato starch                to cover 3 areas of cheddar cheese

1. Coat both sides of one of the cheddar slices with potato starch. Put the other cheddar slice on it. Sprinkle the top of the cheddar slice with potato starch. Only 3 areas should be coated with potato starch. This will give a perfect consistency to the sauce. Cut the cheese into smaller pieces.

2. Make the sauce. In a saucepan, pour 1/2 cup of heavy cream and add 1 tablespoon of lemon juice when the pan is not hot (lemon juice might break the cream if added at a high temperature). Stir the mixture well.


3. Add 1/2 teaspoon of Dijon mustard.

4. Put cheddar pieces in the sauce. Season it with salt and mix the sauce well.

5. Roast English muffin and Canadian bacon on a pan without oil.

6. Bring a pot to a boil. Place an egg in a small bowl.

7. When water starts to boil (around 80 degree C), place the above egg in the water, using a spatula. Keep the egg in water for 2-3 minutes.

8. Assemble the above on a roasted muffin.