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Breakfast

Eggs Benedict With a Twist

Local milk, butter, and cheese come together in this brunch classic. Extra hollandaise anyone?

Equipment

  • small saucepan
  • medium saucepan

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 Parmesan
  • 1/2 tsp (2 mL) mustard powder
  • 1/4 tsp (1 mL) each, hot sauce and salt
  • 4 small slices olive, cheese or any crusty bread
  • 4 eggs
  • 4 thin slices Black Forest ham
  • 4 slices tomato
  • 1 avocado, peeled and thinly sliced
  • chives for garnish (optional)

Directions

  1. Melt butter in a small saucepan. Whisk in flour. Gradually whisk in milk. Stirring continously, bring to a boil.
  2. Reduce heat and simmer gently 1 minute.
  3. Whisk in Parmesan, mustard powder, hot sauce and salt. Remove from heat; sauce will thicken slightly while preparing remaining ingredients.
  4. Toast bread.
  5. Poach eggs in simmer water about 3 minutes. Fold ham to fit on each slide of bread, followed by a slice of tomato, avocado slices then eggs. 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 break from becoming soggy.

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