Mom's Birthday Eggs Benedict

1 red pepper, sliced
1 green pepper, sliced
1 medium onion, sliced
Sauce:
2 tablespoons butter
2 tablespoons flour
1/8 teaspoon pepper
1 cup milk
2 egg yolks, slightly beaten
2 teaspoons lemon juice
1 teaspoon Dijon mustard

3 English muffins, split, toasted
6 eggs, poached
In large skillet,cook peppers and onion in butter. Cook 2 to 3 minutes until crisp-tender. (I think mine got a little more done than that!!) Keep warm.
Melt butter in small saucepan; blend in flour and pepper. Cook and stir over medium heat until smooth and bubbly, about 1 mintue. Gradually add milk. Cook until mixture boils and thickens, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat. Blend a small amount of hot mixture into egg yolks. Return yolk mixture to saucepan, blending well. Cook until mixture bubbles, about 1 minute, stirring constantly. Remove from heat. stir in lemon juice and mustard.
To serve, spoon cooked pepper mixture onto each toasted muffin half; top each with poached egg and sauce.
6 servings