Eggs Benedict with Cheese Sauce

Melt butter in a medium saucepan. Whisk in flour. Cook 2 to 3 min, stirring but not browning. Whisk in milk. Bring to a boil. Reduce heat. Simmer gently 5 minutes. Stir in mustard, Tabasco, lemon juice, cheese, salt and pepper. Taste and adjust seasoning if necessary. (Up to this point, recipe can be made ahead.)

Toast muffins. Butter lightly. Arrange on a baking sheet. Place ham on same baking sheet. Keep warm at 200 °F (100 °C).

Just before serving, poach eggs in boiling water. Place a slice of ham on each muffin half. Top with a poached egg. Pour some sauce on each egg. Sprinkle with parsley. Serve two per person.

Microwave Method: In a 2qt/2 L glass measuring cup, melt butter on High (100 %) for 30 seconds. Whisk in flour. Cook on High 30 seconds. Stir in milk. Cook on High 3 to 5 min until thickened and smooth, stirring every 2 minutes. Stir in mustard, Tabasco, lemon juice, cheese, salt and pepper. Reserve. Poach eggs by placing 2 tbsp (30 mL) water in each of 4 custard cups. Arrange in a circle in oven. Cook on High 1 to 1 1/2 min until water boils. Add an egg to each cup. With the tip of a knife gently pierce each yolk and white. Cover loosely. Cook on Medium (50 %) 2 to 3 min until almost set. Continue with step 4 above.