Recipe: Mock Eggs Benedict (with cheese sauce, Craig Claiborne, 1980s')

MOCK EGGS BENEDICT

4 tbsp butter, divided use
2 tbsp flour
1 cup milk (or half milk and cream)
1 dash salt to taste
1 dash fresh ground pepper to taste
1 dash Tabasco sauce to taste
1/2 tsp Worcestershire sauce
1/8 tsp fresh grated nutmeg
1/4 lb grated Cheddar cheese (or Swiss or Gruyere)
1/4 cup white vinegar
4 eggs
4 slices cooked ham
4 slices hot buttered toast
Paprika (to garnish)

TO MAKE THE CHEESE SAUCE:
Melt 2 tablespoons butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add milk, stirring rapidly with the whisk. Season with salt, pepper, Tabasco sauce, Worcestershire sauce, and nutmeg. Remove from heat and add cheese, stirring until melted.

TO PREPARE THE EGGS AND HAM:
In a skillet, bring enough water to a boil to cover the eggs when added. Add the vinegar and salt to taste. Carefully break the eggs into the water, one at a time, and cook gently until the white is set and the yolk remains runny. Carefully remove and drain on paper toweling.

Meanwhile heat the ham in remaining 2 tablespoons butter, turning once.

TO SERVE:
Arrange the toast on four hot plates. Cover each slice with a slice of ham and add a poached egg to each serving. Bring the sauce to a boil and spoon it over. Sprinkle each serving lightly with paprika and serve hot.

Makes 4 servings
Source: A Feast Made for Laughter by Craig Claiborne, 1983