Creamy Pesto 'n Bacon Eggs Benedict

What a splendid way to celebrate National Eggs Benedict Day...

Creamy Pesto 'n Bacon Eggs Benedict

Serves: 2

1 onion bagel, spilt and toasted

4 slices bacon, cooked crisp and cut in half

2 eggs, softly poached

2 T. unsalted butter

1 1/2 T. flour

1 c. milk, warm

1 c. parmesan cheese, freshly grated

1/8 t. nutmeg

1 pinch salt and pepper, to taste

3 T. pesto

For creamy pesto sauce melt butter over medium in a small sauce pan and whisk in flour to prevent lumps from forming. Let simmer 3 to 5 minutes for flour to cook then slowly add milk while still whisking. Bring to a low boil, reduce heat to low and simmer until thickened, another 3 to 5 minutes. Stir in parmesan, nutmeg, salt and pepper.

Assemble eggs benedict by placing 2 slices of bacon on each toasted bagel, top with poached egg then spoon creamy pesto sauce over top. Enjoy!

(*Yes, this meal is placed on a childhood plate of mine given to me by my Grandpa...thanks Gramps)