Eggs Huntington

Ingredients

• 4 Eggs (Large)
• 2 tablespoons Butter (Unsalted)
• 2 tablespoons All-purpose flour
• 1 cup Milk (Whole milk)
• 1 tablespoon Heavy cream
• 0.25 teaspoon Salt
• 0.125 teaspoon Black pepper (Freshly ground)
• 0.0625 teaspoon Nutmeg (Pinch of ground nutmeg)
• 2 English muffins (Split and toasted)
• 4 slices Ham (Cooked ham)

Instructions

1. 1Gather all ingredients: eggs, butter, flour, milk, cream, salt, pepper, nutmeg, English muffins, and ham. Split and toast the English muffins. Lightly butter the toasted muffins. Set aside.
2. 2In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, and cook until the sauce has thickened, about 5 minutes. Stir in the cream, salt, pepper, and nutmeg. Remove from heat and set aside.
3. 3Fill a saucepan with about 3 inches of water and bring to a gentle simmer. Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide each egg into the water. Poach for 3-4 minutes, or until the whites are set and the yolks are still runny. Remove the eggs with a slotted spoon and drain on paper towels.
4. 4Place two slices of ham on each toasted English muffin half. Top with a poached egg. Spoon the Béchamel sauce generously over the eggs. Serve immediately.