This recipe is taken from the 2017 Milk Calendar. The perfect brunch dish, this take on eggs Benedict includes the fresh and creamy taste of avocado. Simply serve with a salad.
- Prep: 10 min
- Cooking: 3 min
- 2 tsp (10 mL) butter
- 4 tsp (20 mL) all-purpose flour
- 1 cup (250 mL) milk
- 1/2 cup (125 mL) finely grated Canadian Parmesan
- 1/2 tsp (2 mL) mustard powder
- 1/4 tsp (1 mL) hot sauce
- 1/4 tsp (1 mL) salt
- 4 small slices olive cheese or crusty Italian bread
- 4 eggs
- 4 thin slices Black Forest ham
- 4 slices tomato
- 1 avocado peeled and thinly sliced
- Chives for garnish (optional)
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Melt butter in a small saucepan. Whisk in flour. Gradually whisk in milk. Stirring continuously, bring to a boil. Reduce heat and simmer gently 1 min. Whisk in Parmesan, mustard powder, hot sauce and salt. Remove from heat; sauce will thicken slightly while preparing remaining ingredients.
Poach eggs in simmering water about 3 min. Fold ham to fit on each slice of bread, followed by a slice of tomato, avocado slices then egg. Drizzle with sauce then sprinkle with chives if using.
Add about 1 tbsp (15 mL) white vinegar to eggs’ poaching water; this helps eggs to hold their shape. Gently pat eggs dry with paper towel after cooking to prevent bread from becoming soggy.
For a milder sauce, use Canadian Cheddar.
Try fried eggs instead of poached and prosciutto instead of ham.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||24 % / 264 mg|
|Vitamin B12:||66 %|