Poached Eggs In White Cheese Sauce

Forget hollandaise sauce. Sure, it's tasty and buttery, but can also be heavy and overpowering. Not to mention a pain to make, hold, and serve. If you are looking for an alternative for poached eggs, look no further than this white cheese sauce. Quicker and simpler to make than hollandaise, it is still rich and creamy but not as heavy and overpowering. Plus there is no need to be quite as precise and you can change up the flavorings as desired. It is excellent served on poached eggs, but it would actually make a good fettuccine sauce - as alone, it tastes similar to alfredo sauce. 

White Sauce
1/2 cup whole butter
1/2 cup all-purpose (plain) flour
5 cups milk
1/2 cup grated Parmesan cheese
salt, to taste
ground black pepper, to taste
mustard powder, to taste
ground nutmeg, to taste

In a medium saucepan over medium heat, melt the butter. Quickly whisk in the flour to form a smooth paste. Gradually whisk in four cups of the milk, whisking constantly, until smooth. Bring mixture to a gentle boil. Whisk in the cheese until it melts. Whisk in the additional cup of milk, then season to taste. If desired, sauce can be thinned out further with a little more milk or enriched with cream. It can be seasoned as desired with any herbs and spices. Other types of cheeses could be used as well. 
Ladle over poached eggs and garnish with finely chopped vegetables and herbs.