Thinly chop ham and set aside.

Bearnaise/White Sauce:
In a medium, heavy-bottomed sauce pan, melt the butter/oil over medium/high heat. If it smokes, turn the heat down to medium.

Add the flour, stir with a whisk until blended.

Slowly add milk, stirring constantly. Keep stirring until thickened.

Add the ham and seasoning. Taste for seasoning and adjust to your taste.

Cook over medium low heat for 5- 10 minutes. Stir frequently. Thin if necessary with more milk. It should be thick but pourable. Here you can add 1/2 cup grated cheese if you like. I sometimes do…

If you are adding the optional poached eggs, poach your eggs in a separate pot while you make the toast.

To serve:
Butter each piece of toast then ladle the white sauce with ham over. Top with poached egg if using.

Eat it all up and then go for seconds. This goes very well with tart orange juice!