The perfect brunch dish, this take on eggs Benedict includes the fresh and creamy taste of avocado. Simply serve with a salad.
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 Canadian Parmesan
1/2 tsp (2 mL) mustard powder
1/4 tsp (1 mL) each, hot sauce and 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)
Directions
Melt butter in a small saucepan. Whisk in flour. Gradually whisk in milk. Stirring continously, 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 simmer water about 3 min. 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.
Cooking Tip: 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.
Fresh mozzarella is best enjoyed, well, fresh, but can be wrapped tightly in cling film and stored up to 1 week in the refrigerator or frozen up to 3 months.