These eggs are served over English muffins and
Canadian bacon then topped with a simple sauce.

Ingredients:
2 tablespoons butter
2 1/2 tablespoons all-purpose flour
1 1/2 cups milk
1/4 cup shredded Cheddar cheese
2 tablespoons shredded Parmesan cheese
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon white pepper

Poaches Eggs:
1 teaspoon white vinegar
8 cold eggs
4 English muffins, split and toasted
8 slices Canadian bacon, warmed
8 bacon strips, cooked and crumbled

Directions:
For cheese sauce, in a saucepan, melt butter.
Stir in flour until smooth; gradually add the milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat to medium-low.
Add the cheese, mustard, salt and pepper,
stirring until cheese is melted. Cover and keep warm.
In a skillet with high sides, bring 2-3 in. of water
and vinegar to a boil. Reduce heat; simmer gently.
For each egg, break the cold eggs into a custard cup or saucer,
the hold the dish close to the water surface,
slip the egg into the water.
Cook 4 eggs at a time, uncovered, for 3-5 minutes
or until the whites are completely
set and the yolks begin to thicken.
With a slotted spoon, remove each egg.
Repeat with remaining eggs.
To assemble, top each muffin half with one
slice Canadian bacon, one egg, cheese sauce and bacon.