Eggs Benedict with Black Forest Ham and White Wine Mornay Sauce

Instructions for Mornay Sauce: Melt 3 tablespoons butter in a medium saucepan. Whisk in 3 tablespoons of flour, 1/2 teaspoon of instant chicken bullion powder, 1/4 teaspoon ground nutmeg and a dash of pepper.

Add 1 cup of half and half. Cook quickly, stirring constantly till mixture thickens.

Stir in 1/4 cup dry white wine and 1/3 cup Swiss cheese. Stir till cheese melts. Remove from heat, cover and set aside keeping warm.

Instructions for Eggs Benedict: Boil water for poached eggs and add vinegar, this helps the eggs hold their shape during the poaching process. Poach eggs and remove from water with a slotted spoon. Place eggs on a paper towel lined plate to drain off water.

Heat ham and toast English muffins and spread with butter.

Assemble adding warm ham to the toasted English muffins, poached eggs, top with Mornay sauce and garnish with a pinch of chives. Enjoy.