METHOD

Sauce

1. Melt the butter in a heavy saucepan. Add the flour and stir to combine. Cook for 1 minute, stirring constantly.
2. Add the milk and whisk to thoroughly combine milk and butter mixture. Bring sauce to a simmer and cook for 10 minutes, whisking frequently.
3. Add the shredded Président Don Bernardo Manchego cheese, a little at a time, while whisking. Adjust seasoning with nutmeg, kosher salt & freshly ground black pepper to taste.

Eggs

1. Bring 2 quarts of water to a simmer. Add eggs in their shells and cook for 10 seconds. Remove from water. Crack eggs 1 at a time into water and cook each for 3 minutes. Maintain a gentle simmer.
2. Once cooked, remove eggs from poaching water and place in a bath of ice and water to cool down. Remove from ice bath and reserve eggs.
3. Gently dry each cooked egg with paper towel. Toss lightly with flour, then dip into beaten eggs, and toss with panko crumbs. Repeat process with each cooked egg.
4. Cook Canadian bacon in large sauté pan, and reserve.
5. Heat duck fat to 350 degrees F. Cook eggs in fat until golden brown, about 2 minutes.
6. Serve on toasted bread and cooked bacon.