Egg’s Benny with a twist!

2017 will be the 40th edition of the Milk Calendar. 40 years of great tips and recipes for meals to make, they’re celebrating by having professional food stylist and recipe developer Heather Trim create a few recipes for our dining pleasure.

This old fave is going to be a hit when you dish it up – it’s a great way to take brunch to the next level. Indulge yourself or show off for company, this Eggs Benedict with a Twist (featured in the calendar for December 2017) is surprisingly easy, and if you’re going to try to tell me you don’t like hollandaise I’m going to have to assume someone’s pants are on fire.

What you need:

2 tsp (10 mL) butter
4 tsp (20 mL) all-purpose flour
1 cup (250 mL) milk
½ cup (125 mL) finely grated Canadian Parmesan
½ tsp (2 mL) mustard powder
¼ 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)

What you do:

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 minute. 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 minutes. 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).

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 bread from becoming soggy.

Variation:

Try fried eggs instead of poached and prosciutto instead of ham

Eggs Benedict with a Twist is a take on eggs Benedict includes the fresh and creamy taste of avocado. Simply serve with a salad.