Creamy Avocado Eggs Benedict

Instructions

1. 1

   In a saucepan, melt the butter over medium heat. Whisk in the flour until smooth, then gradually add the milk, stirring constantly. Bring the mixture to a boil and cook for 2 minutes, or until thickened. Reduce heat and stir in the cheddar, Romano, salt, garlic powder, thyme, mustard, coriander, and pepper. Cook, stirring, until the cheese is melted and the sauce is smooth and creamy.

2. 2

   In a large skillet with high sides, bring 2-3 inches of water to a gentle simmer. Add the vinegar. Crack the eggs, one at a time, into a small bowl or cup, then gently slip them into the simmering water. Cook for 4 minutes, or until the whites are completely set and the yolks begin to thicken but are still runny.

3. 3

   Place a slice of Canadian bacon and a few avocado slices on each toasted English muffin half. Using a slotted spoon, carefully transfer the poached eggs on top of the avocado. Generously spoon the creamy cheese sauce over the eggs.