Avocado Eggs Benedict
Total TimePrep/Total Time: 20 min.
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 2 cups 2% milk
- 2 cups shredded cheddar cheese
- 1 tablespoon grated Romano cheese
- 1/2 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon dried thyme
- 1/8 teaspoon each ground mustard, coriander and pepper
- 1 tablespoon white vinegar
- 6 large eggs
- 6 slices Canadian bacon, warmed
- 1 large ripe avocado, peeled and sliced
- 3 English muffins, split and toasted
- In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheeses and seasonings. Cook and stir until cheese is melted; keep warm.
- Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken (but are not hard), about 4 minutes.
- Place Canadian bacon and avocado on each muffin half. With a slotted spoon, lift each egg out of the water and place over avocado. Top with cheese sauce.
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May 25, 2015
Really good! Next time we would cut the cheese sauce in half. We had a ton left over even after using a generous amount on each serving. (Of course, that will probably turn into mac and cheese for lunch- so it's all good!!).
Apr 20, 2013
So excellent to eat I really enjoy
Mar 24, 2011
Great! I made it without the avocado, since I was just looking for a better sauce recipe than others I'd tried. It was a hit!
Sep 7, 2010
Sep 4, 2010
great for breakfast would have it again
Dec 25, 2008
I used a Hollandaise sauce mix for this recipe. It was good that way too.
Aug 6, 2008
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