Cheddar Eggs Benedict (4 servings) 2 English muffins - split and toasted 4 thin slices ham or canadian bacon 4 poached eggs paprika FOR THE SAUCE: 4 Tablespoons butter 1/4 cup flour 2 cups milk 2 thin slices of onion 2 parsley sprigs 1 and 1/2 cup grated sharp cheddar cheese 2 teaspoons lemon juice salt - to taste black pepper - to taste dash of grated nutmeg To make the sauce: In a medium sauce pan over high heat, bring the milk, onion and parsley to a boil and immediately remove from heat. Melt the butter in a separate sauce pan over medium heat. Add the flour gradually - wisking until completely blended. Strain the milk mixture into this mixture and continue to stir until thick and smooth. Add the cheese, lemon juice, salt, pepper and nutmeg. Continue cooking - stirring often until cheese is melted and the sauce is smooth. To keep the sauce warm, while you construct the servings. Place the sauce pan in a larger sauce pan (or just in the sink) filled with hot water and stir occasionally. To make each serving: Top each muffin half with a slice of ham. Place a poached egg in the center and cover generously with the cheese sauce. Finish with a dash a paprika. Serve immediately. Additional reading: Poaching Eggs Try replacing the the nutmeg with a couple dashes of dry mustard and substituting a dash of hot sauce for the paprika to make a Spicy Cheddar Eggs Benedict. This same sauce is terrific over steamed vegetables. Mr Breakfast would like to thank bethy for this recipe. Recipe number 2185. Submitted 10/14/2007.