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Breakfast
Eggs

Granny's Pepper Onion Eggs Benedict

6 slices Canadian bacon
1 red pepper, sliced
1 green pepper, sliced
1 med. onion, sliced
3 English muffins, split & toasted
6 eggs, poached

SAUCE:
2 tbsp. butter
2 tbsp. flour
1/8 tsp. white pepper
1 c. milk
2 egg yolks, slightly beaten
2 tsp. lemon juice
1 tsp. Dijon mustard

In large skillet, fry the Canadian bacon, set aside. Add some butter to the skillet then add peppers and onion. Cook and stir over medium- high heat about 2-3 minutes until crisp and tender.Melt butter in small saucepan, blend in flour and pepper. Cook and stir over medium heat until smooth and bubbly, about 1 minute. Gradually add milk. Cook until mixture boils and thickens, stirring constantly. Remove from heat. Blend in a small amount of hot mixture into egg yolk. Return yolk mixture to saucepan, blending well. Cook until mixture bubbles, about 1 minute, stirring constantly. Remove from heat. Stir in lemon juice and mustard

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