Avocado Eggs Benedict Recipe

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

How to Make Avocado Eggs Benedict

1. Melt 2 tablespoons of butter in a medium saucepan over medium heat.
2. Whisk in 2 tablespoons of flour until smooth.
3. Gradually whisk in 1 cup of milk until smooth.
4. Bring to a simmer, whisking constantly.
5. Cook for 2 minutes, or until the sauce has thickened.
6. 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.
7. Stir until the cheese is melted and the sauce is smooth. Keep warm.
8. Fill a large skillet with 2-3 inches of water. Add 1 tablespoon of white vinegar.
9. Bring to a boil, then reduce heat to a gentle simmer.
10. Crack each egg individually into a small bowl.
11. Gently slip each egg into the simmering water.
12. Poach for 4-5 minutes, or until the whites are set and the yolks are still slightly runny.
13. While eggs poach, toast English muffins and keep warm.
14. Place a slice of Canadian bacon and several avocado slices on each muffin half.
15. Remove the poached eggs from the water using a slotted spoon.
16. Place each egg on top of the avocado and Canadian bacon.
17. Generously spoon the cheese sauce over the eggs.
18. Serve immediately and enjoy!