Creamy Pesto ‘N Bacon Eggs Benedict

• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 1 cup 2% milk
• 1 cup grated Parmesan cheese
• 3 tablespoons prepared pesto
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 4 large eggs
• 2 onion bagels, split and toasted
• 8 cooked bacon strips

1. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes. Stir in cheese, pesto, nutmeg and pepper. Keep warm.
2. Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break one egg into a small bowl; holding bowl close to surface of water, slip egg into water. Repeat with remaining eggs.
3. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water.
4. Top each bagel half with two slices of bacon, a poached egg and sauce. Serve immediately.

butter, flour, milk, parmesan cheese, pesto, ground nutmeg, pepper, eggs, onion, bacon

Taken from www.tasteofhome.com/recipes/creamy-pesto-n-bacon-eggs-benedict/ (may not work)