Purpose Mustard Eggs Benedict

Purpose Mustard Eggs Benedict

Ingredients:
1 1/2 tbsp. butter
1 1/2 tbsp. all purpose flour
1 1/4 cups milk
3/4 tsp. dry mustard
1 tbsp. lemon juice
1/4 tsp. Tabasco sauce
1/2 cup grated Parmesan cheese
2 English muffins, split
2 slices thick cut ham (back bacon or peameal bacon)
4 eggs
2 tbsp. chopped fresh parsley

Directions:
To prepare sauce: melt butter in saucepan. Whisk in flour. Cook 2 to 3 minutes
on low heat, stirring but not browning. Whisk in milk. Bring to boil. Reduce heat.
Simmer for 5 minutes. Stir in mustard, Tabasco, lemon juice, cheese, and salt and
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
pepper to taste.
Toast muffins. Butter lightly. Place on cookie sheet. Keep warm in oven. Warm
ham in oven.
Poach eggs. To serve, place slice of ham on each muffin, top with egg. Pour on
sauce. Sprinkle with parsley.
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