This variation on eggs Benedict is a guest favorite. The traditional hollandaise sauce is replaced with our Meritage Sauce, a wine reduction cheese sauce.
Put oil, salt and peppers in a saucepan and heat over a medium high flame until almost smoking. The spices should sizzle a bit. Lower heat to medium. Add the flour and whisk until a soft roux is realized and cook for 30 seconds. Add milk and whisk until the sauce thickens and just starts to boil. Reduce heat to low. Add the fresh herbs and whisk in. Add the cheeses and whisk until the sauce consistency is good. Add additional milk as necessary to get a smooth, pourable sauce. Add the wine reduction and whisk together. Set the sauce aside.
Put the english muffin halves in the toaster. Slip eggs into softly boiling water for 4 minutes. Saute ham slices in a couple of drops of EVOO while the eggs cook. Put the ham on the english muffin halves on the plate. Using a slotted spoon, drain the eggs and place on top of the ham. The eggs consistency is critical to this dish. They should not be too runny, and, for some people, they cannot be cooked too hard. I like the whites just barely set with a runny yolk, but others need more cooking.
Spoon about 2 oz of sauce over each egg and garnish with parsley and smoked paprika.