If you feel that you struggle with hollandaise sauce, you may find this recipe to be much simpler than traditional eggs benedict and it is SO tasty!  It is rich, so with a side of breakfast potatoes and fresh fruit, you may be able to get 8 servings out of this!

4 servings

• 2 tablespoons butter
• 2 1/2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1/4 cup shredded Cheddar cheese
• 2 tablespoons shredded Parmesan cheese
• 1/2 teaspoon Dijon mustard
• 1/8 teaspoon salt
• 1/8 teaspoon white pepper

POACHED EGGS:

• 1 teaspoon white vinegar
• 8 cold eggs
• 4 English muffins, split and toasted
• 8 slices ham, grilled
• 8 bacon strips, cooked and crumbled  (optional)
• fresh watercress (for garnish, optional)

1. For cheese sauce, in a saucepan, melt butter.
2. Stir in flour until smooth; gradually add the milk.
3. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Reduce heat to medium-low.
5. Add the cheese, mustard, salt and pepper, stirring until cheese is melted.
6. Cover and keep warm.
7. For poaching eggs, use  a deep skillet, bring 2-3 in. of water and vinegar to a boil.
8. Reduce heat; simmer gently.
9. For each egg, break the cold eggs into a custard cup or saucer, then hold the dish close to the water surface, slip the egg into the water.  (Using an egg poaching pan is MUCH easier - I highly recommend buying one!  Spray the cups with non-stick spray if you use one.  Shop internet for best product and value!)
10. Cook 4 eggs at a time, uncovered, for 3-5 minutes or until the whites are completely set and the yolks begin to thicken.
11. With a slotted spoon, remove each egg.
12. Repeat with remaining eggs.
13. To assemble, top each muffin half with one grilled ham, one egg, cheese sauce and end with crumbled bacon.

Sinful?  YES!  Worth it?  YES, but in moderation because, oooh, I feel it all day if I eat two of these!  haha!   ;)

Enjoy!!