Hi again manyhats :-) Here is the recipe for Eggs Benedict that we use including the cheese sauce recipe. It also gets quite thick if you let it stand or refrigerate it. If it has been refrigerated, I reheat it slowly thining it with a little more milk.

English Muffins
Canadian Bacon
Sliced tomato(es)
1 or 2 poached eggs per person (I poach my eggs in a microwave poacher. I have never had any success with the vinegar/simmering water method.
1 recipe cheese sauce

Cheese Sauce

3 Tbsp. butter
2 Tbsp. flour
1 tsp. salt
1/4 tsp. white pepper
2 cups milk
2 cups grated cheese
1/2 tsp. worchestershire sauce

Melt butter over low heat. Remove from heat and add flour, salt and pepper. Blend well with a whisk. Cook for at least a minute to cook the flour so your sauce doesn't taste floury. Add milk and bring to a simmer, whisking constantly. When the sauce is smooth and thick, add the cheese and Worchestershire sauce. Keep warm.

Toast 1 or 2 English Muffin halves for each person. Butter lightly. Keep warm,

Heat Canadian bacon (It is smoked and usually pre-cooked so simply heating it in a frying pan or in the microwave should be fine.) Keep warm.

Slice tomato(es)

Assemble by placing a piece of Canadian bacon, a slice of tomato and a poached egg on each English muffin half. Top with cheese sauce. Decorate with paprika and/or chopped fresh parsley. Serve with grapefruit hakves with a maraschino cherry in the center, or bananas and either strawberries or raspberries with sweetened whipped cream. Serve extra English muffins and marmalades or jams if you like.