Recipe(tried): Eggs Benedict a la DH

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 Tbl. butter
2 Tbl. flour
1 tsp. salt
1/4 tsp. white pepper
2 c. milk
2 c. 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.