Eggs Benedict with a Twist
PREP TIME
10 min.
COOK TIME
3 min.
Serving Size
4 servings
Great Tastes 2017-2018
Ingredients
- 2 tsp (10 mL) butter
- 4 tsp (20 mL) all-purpose flour
- 1 1/4 cups (310 mL) milk
- 1/4 cup (60 mL) Canadian Parmesan cheese
- 1/2 tsp (2 mL) mustard powder
- 1/4 tsp (1 mL) hot sauce
- 1/4 tsp (1 mL) salt
- 8 rye bread slices
- 8 eggs
- 8 thin slices of black forest ham or back bacon
- 8tomato slices
- 1-2 avocados, peeled and thinly sliced
- chives (optional)
Directions
| 1. | Melt butter in a small saucepan. Whisk in flour. Gradually whisk in milk. Stir continuously, and bring to a boil. Reduce heat and simmer gently for 1 min. Whisk in Parmesan, mustard powder, hot sauce and salt. Remove from heat; the sauce will thicken slightly while preparing the remaining ingredients. |
| 2. | Toast bread. Poach eggs in simmering water for about 3 min. |
| 3. | Place one slice of ham on each slice of bread, followed by a slice of tomato, avocado slices then egg. Drizzle with sauce then sprinkle with chives if using. |
Recipe adapted from Dairy Farmers of Canada, dairygoodness.ca
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