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Filed under: Breakfast, Breakfast - Egg Dishes.

Description:
A rich, savory Eggs Benedict that practically melts in your mouth. Yum!

Ingredients:
8 poached eggs – done to your degree of preference
4 English Muffins – toasted and buttered
4 ounces ham – Smithfield, honey-cured, whatever you like, chopped & warmed
Butter for the muffins
Sauce
4-6 ounces of good grade cheddar (Cabot's or Dubliner) are what I use
A cup of heavy whipping cream
Dash of cayenne pepper
Teaspoon of Dijon mustard
2 teaspoons cornstarch

Directions:
Put the cream in a small sauce pan with a heavy bottom.
Cut the cheese into 1/2 inch chunks and add to cream.
Over a very low flame, carefully melt the cheese, stirring often and bringing the combination to a single consistency. Add the pepper and the mustard and mix thoroughly.
In a small ramekin (bowl) mix a little additional cream with cornstarch; add a couple tablespoons of the hot cheese mixture and combine.
Return this mixture to the pan and mix well. Pour all into a blender and process until smooth. Return to the sauce pan, and keep warm until ready to serve.
To Serve
Toast the muffins and butter lightly. Put a generous serving of the warmed, chopped ham on each half the muffin. Top with the poached eggs. Ladle over the warm cheese sauce and sprinkle with paprika or garnish with parsley.
A nice sliced tomato below the ham is a great enhancement when tomatoes are fresh in the summer.
Serve with iced cold melon or cantaloupe on the side and ENJOY!

Recipe Provided By:
By the Side of the Road
Harrisonburg, VA

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Harrisonburg Bed and Breakfast Inns