Cheesy Eggs Benedict with Hash-Browns

Pan sear the ham pieces and set them aside.

In the same pan, add the butter and melt. Add the flour and mix into the butter creating the roux.

Pour milk into the roux and using a whisk, combine everything together.

While gently stirring, stir in the shredded cheese and bring to a boil. Reduce the heat to a simmer and continue cooking for about 3 minutes making sure the flour is cooked out. Remove from the heat and set aside.

To poach the eggs, bring a large pot of water to a boil and reduce the heat to a simmer.

Create a gently vortex in the water by stirring it and gently add the eggs one at a time. Stop stirring and let the water simmer only until the desired doneness is reached. Do not boil the eggs, they will break apart.

Toast the bread slices and top with a slice of the ham, poached egg and a spoon full of cheese sauce.

To make the hash-browns, add a large “pancake” amount of shredded potatoes into a preheated saute pan that has been liberally sprayed with vegetable spray. Cook the has browns for about 3-5 minutes on each side or until they are golden brown. Salt and pepper to taste.

Serve the cheesy eggs-benedict with a side of hash browns and enjoy!