Eggs Benedict with Parmesan Mustard Sauce

Eggs Benedict with Parmesan Mustard Sauce

Ingredients:
Sauce:
1 1/2 tablespoons butter
1 1/2 tablespoons all-purpose flour
1 1/4 cups milk
3/4 teaspoon dry mustard
1 tablespoon lemon juice
1/4 teaspoon Tabasco sauce
1/2 cup grated Parmesan cheese
Salt and pepper to taste

To Serve:
2 English muffins, split
Butter
2 slices thick-cut ham (back bacon or peameal bacon)
4 eggs
2 tablespoons chopped fresh parsley

Directions:
To prepare the sauce: Melt the butter in a saucepan. Whisk in the flour and cook 2 to 3 minutes on low heat, stirring but not browning.
Whisk in the milk. Bring to a boil, reduce the heat and simmer 5 minutes.
Stir in the mustard, Tabasco, lemon juice, cheese, and salt and pepper to taste.
Toast the muffins and butter lightly. Place on a cookie sheet and keep warm in the oven. Warm the ham in the oven.
Poach the eggs.
To serve, place a slice of ham on each muffin half and top with an egg. Pour on the sauce and sprinkle with parsley.