Eggs Benedict #2 (love this one)

Eggs Benedict
1 1/2 tbsp. butter
1 1/2 tbsp. all purpose flour
1 1/4 cups milk
3/4 tsp. dry mustard
1 tbsp. lemon juice
1/4 tsp. Tabasco sauce
1/2 cup grated Parmesan cheese
2 English muffins, split
2 slices thick cut ham (back bacon or peameal bacon)
4 eggs
2 tbsp. chopped fresh parsley
To prepare sauce: melt butter in saucepan. Whisk in flour. Cook 2 to 3 minutes on low heat, stirring but not browning. Whisk in milk. Bring to boil. Reduce heat. Simmer for 5 minutes. Stir in mustard, Tabasco, lemon juice, cheese, and salt and pepper to taste.
Toast muffins. Butter lightly. Place on cookie sheet. Keep warm in oven. Warm ham in oven.
Poach eggs. To serve, place slice of ham on each muffin, top with egg. Pour on sauce. Sprinkle with parsley.