Ingredients for Avocado Eggs Benedict
- 2 tablespoons butter
- All Purpose Flour
- 1 cup milk
- Cheddar Cheese
- Romano Cheese
- Salt
- Garlic Powder
- Dried Thyme
- Ground Mustard
- Coriander
- Pepper
- White Vinegar
- 4 large eggs
- 4 slices Canadian bacon
- 1 ripe avocado, sliced
- English Muffins
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How to Make Avocado Eggs Benedict
- Melt 2 tablespoons of butter in a medium saucepan over medium heat.
- Whisk in 2 tablespoons of flour until smooth.
- Gradually whisk in 1 cup of milk until smooth.
- Bring to a simmer, whisking constantly.
- Cook for 2 minutes, or until the sauce has thickened.
- Reduce heat to low. Stir in 1/2 cup cheddar, 1/4 cup Gruyere, 1/4 cup cream cheese, 1/4 teaspoon salt, 1/8 teaspoon pepper, and a pinch of nutmeg.
- Stir until the cheese is melted and the sauce is smooth. Keep warm.
- Fill a large skillet with 2-3 inches of water. Add 1 tablespoon of white vinegar.
- Bring to a boil, then reduce heat to a gentle simmer.
- Crack each egg individually into a small bowl.
- Gently slip each egg into the simmering water.
- Poach for 4-5 minutes, or until the whites are set and the yolks are still slightly runny.
- While eggs poach, toast English muffins and keep warm.
- Place a slice of Canadian bacon and several avocado slices on each muffin half.
- Remove the poached eggs from the water using a slotted spoon.
- Place each egg on top of the avocado and Canadian bacon.
- Generously spoon the cheese sauce over the eggs.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
6g
Fat
114g
Carbs
8g
