Eggs Benedict

40 g/11/2 oz polyunsaturated margarine
40 g/11/2 oz plain unbleached white Hour
450 ml/3/4 pine skimmed milk
salt
freshly ground black pepper
450 lb flaked, cooked cod
I clove garlic, peeled and crushed
1 tablespoon chopped parsley
2 tablespoons polyunsaturated vegetable oil
2 slices wholemeal bread, crusts removed and
cut into triangles for croiltes
4 eggs
finely chopped parsley, to garnish

Melt the margarine in a pan, stir in the flour and cook for 2 minutes. Gradually stir in the milk over a low heat. Bring to the boil, stirring continuously. Add salt and pepper to taste. Put 5 tablespoons (tithe sauce in a bowl with the flaked fish and stir in the crushed garlic and parsley. Heat the oil and fry the triangles of bread. 1/rain them well on kitchen paper towels.

Poach the eggs until just set and dry them on kitchen paper towels. Gently reheat the fish mixture and the remaining sauce in 2 separate saucepans. Spoon the fish mixture over the base of a serving dish. Top with the poached eggs and pour over the remaining sauce. Garnish with the crones and chopped parsley. Serve immediately. SERVES 4