Eggs Benedict with a Twist

Name: Eggs Benedict with a Twist
Yield: 4 Servings
Ingredients: 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)

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

Yields 4 Servings

Ingredients

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)

READY FOR REWARDS?

Preparation

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.

Toast bread.

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.

Tips

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.