Cheesy Eggs Benedict

My family loves this brunch dish, and it's so easy to make! This is a traditional after-Easter breakfast for us to use up the leftover ham! This is one of my Mom's specialties!

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 12  slices  thick cooked ham
• 12  eggs, beaten
• 1⁄4 cup milk
• 1  dash  salt and pepper
• 1⁄4 cup butter
• 1⁄4 cup flour
• 2  cups milk
• 1  dash  salt and pepper
• 2  cups  shredded cheddar cheese
• 6  toasted English muffins (12 halves)

Directions

1. Warm ham in oven or microwave; keep warm.
2. Combine beaten eggs, 1/4 cup milk, and a dash of salt and pepper.
3. Scramble and cook in frying pan or electric skillet; keep warm.
4. Melt butter in medium saucepan.
5. Stir in flour and cook until smooth, about 1 minute.
6. Add milk and a dash of salt and pepper; cook and stir with wire whisk until thick and smooth.
7. Add cheese and remove from heat.
8. Stir until cheese is melted and blended.
9. Place one slice of ham on each muffin half.
10. Top with scrambled eggs and cheese sauce.