Eggs Benedict

Cheese Sauce for Eggs Benedict

2 Tb butter

2 Tb flour

1 cup milk (plus 1/4 cup)

1/4 tsp white pepper

sprinkle of ground mustard

about 1 cup shredded cheddar cheese

Melt the butter in a small pan over medium-high heat. Add flour, and whisk till it starts to darken and smell "toasty". Slowly pour the milk in, whisking quickly and constantly, it will start to thicken FAST right at first. Stir until it barely starts to bubble and has thickened. Lower heat to low, sprinkle in pepper and ground mustard, and stir in cheese till melted. Drizzle in up to 1/4 cup of milk if it is too thick. Leave on VERY low heat, stirring occasionally, until ready to serve.

Cut English Muffins in half and toast them. Fry up some Canadian bacon or ham (just get it heated and browned a bit) and slice some cheddar cheese.

To Build:

Ham on top of muffin. Cheese on top of ham. Egg on top of cheese. Sauce over all.