Hotel Benson Eggs

• 1/4 cup (1/2 stick) unsalted butter
• 3 tablespoons flour
• 2 cups milk (do not use lowfat or nonfat)
• 1 1/2 cups grated cheddar
• 8 slices Canadian bacon
• 1 tablespoon white wine vinegar
• 8 eggs
• 4 English muffins, halved, lightly toasted
• Chopped fresh parsley

1. Melt butter in heavy medium saucepan over medium heat.
2. Add flour and stir 2 minutes.
3. Whisk in milk and cook until thickened, stirring constantly, about 4 minutes.
4. Add cheese and stir until melted and well blended.
5. Keep warm.
6. (Can be prepared 1 day ahead.
7. Refrigerate.
8. Rewarm over low heat before using.)
9. Preheat oven to 300F.
10. Place bacon in single layer in baking pan.
11. Bake until brown, about 10 minutes.
12. Place 2 inches salted water in large skillet.
13. Add vinegar and bring to simmer.
14. Break eggs 1 at a time into cup and slide into water.
15. Poach until whites are set but yolks are still runny, about 4 minutes.
16. Place 2 muffin halves on each of 4 plates.
17. Top muffin half with 1 slice Canadian bacon and 1 egg.
18. Spoon some sauce over.
19. Sprinkle with parsley and serve.

butter, flour, milk, cheddar, bacon, white wine vinegar, eggs, muffins, fresh parsley

Taken from www.epicurious.com/recipes/food/views/hotel-benson-eggs-2355 (may not work)