Creamy Pesto ‘n Bacon Eggs Benedict

Directions

• In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes. Stir in cheese, pesto, nutmeg and pepper. Keep warm.
• Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break one egg into a small bowl; holding bowl close to surface of water, slip egg into water. Repeat with remaining eggs.
• Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water.
• Top each bagel half with two slices of bacon, a poached egg and sauce. Serve immediately.