Blue Ribbon Sausage Benedicts

8 hard boiled eggs

1/4 cup melted butter or margarine

1/2 teaspoon Dijon or yellow mustard

1/2 teaspoon Worcestershire sauce

1 tablespoon chopped green onion or shallots

1 pound Blue Ribbon Breakfast Sausage

1/4 cup flour

2 1/2 cups milk

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup grated cheddar cheese

8 toasted English muffin halves

Paprika

Preheat oven to 325°F. Halve the hard boiled eggs lengthwise. Remove yolks and mash with fork in small bowl. Add butter, mustard, Worcestershire and onion. Refill each egg with yolk mixture and arrange in lightly greased baking pan.

To prepare sausage cream sauce, crumble and cook sausage in large skillet until browned. Do not pour off drippings. Stir in flour and continue to cook until flour is dissolved. Gradually stir in milk and cook until thickened, about five minutes. Season with salt and pepper. Pour cream sauce over eggs and place in oven 20-30 minutes until heated through.

To assemble, place two egg halves on each toasted muffin half on an oven-proof dish or platter. Sprinkle each with 1 tablespoon cheese and dash of paprika. Place back in oven just until cheese is melted. Refrigerate leftovers.

Makes 8 servings

Note: Eggs and cream sauce can be prepared ahead and refrigerated before heating in oven.