Eggs Benedict

From Skinny Latte's Cook Book:

Kind of Eggs Benedict
Served 2 generously, would easily serve 4
6 points for the whole thing - so 3 for two serves, 1.5 for four serves

Sauce:

2-3 cups skim milk (depending on how thick you want it)
1-2 tablespoons corn flour (depending how thick you want it)
Juice of 1 medium lemon
Salt and pepper
1 egg, beaten
2 tablespoons freshly grated parmesan or romano cheese
Fresh thyme and parsley, chopped

Put the cornflour in a saucepan and add a small amount of the milk and whisk it thoroughly into the flour with a fork. Add more milk, whisking with the fork, making sure the flour and milk are combined. It's ok if there are a few lumps, they will cook out. Add the lemon juice.

Place the pan on high heat and whisk constantly until the sauce starts thickening. Add the beaten egg before it gets too hot.

Cook until the sauce is thick and glossy. Add more milk if it is too thick, or more cornflour (dissolved in milk or water) if it's too thin. Season with salt and pepper.

Add the cheese and herbs, and stir to combine. Once the cheese has melted into the sauce, taste and check for seasonings, and then serve.

Serve with poached eggs (I count eggs as 1 point each), 3 pieces WW bacon (1/2 point) and two pieces of toast (2-3 points depending on the bread).