Green Chile Avocado Eggs Benedict

Directions

1. Preheat waffle maker.

2. Mix hash browns, ½ cup cheese, 1 teaspoon salt, 2 tablespoons flour, egg white, and 1/8 teaspoon black pepper in a medium bowl.

3. Divide the mixture into eight equal parts. Form the hash browns into a patty. When the waffle maker has preheated, spray the top and bottom generously with non-stick cooking spray. Place one patty in each section of the waffle maker, pushing it out to the corners. Shut the waffle make and cook until golden brown and crisp, about 10-12 minutes. Repeat with remaining hash brown mixture so you have eight waffle patties. Keep the finished hash browns warm in a 250 degree oven.

4. While the waffles cook, make the mornay sauce. Melt butter in a medium saucepan over medium heat. Whisk in the remaining 2 ½ tablespoons flour. Remove the saucepan from the heat and slowly whisk in milk until smooth. Add ¾ teaspoon salt and remaining 1/8 teaspoon black pepper. Whisk again. Return to medium heat and bring to a boil. Reduce to a simmer until thickened, about 4-5 minutes. Turn the heat down to low and stir in remaining ½ cup shredded cheese and green chiles. Season to taste with salt and pepper. Keep warm over a low heat.

5. Add avocado to a small bowl. Smash with a fork. Add lime juice and remaining ¼ teaspoon salt.

6. To poach the eggs, fill a shallow skillet ¾ full with water (The skillet should be at least three inches high). Bring to a boil and then reduce to a simmer.  Crack one egg into a small bowl or ramekin. Stir the vinegar into the water. Use the edge of a wooden spoon or spatula to make a circular motion in the water. Gently add the egg into the water. Use the spoon or spatula to spoon the egg white over the egg yolk. Repeat with three more eggs. Cook the eggs until the yolk is just set, about 3 minutes. Use a slotted spoon to scoop the eggs out. Drain on a paper towel. Repeat with remaining four eggs.

7. To assemble, top each hash brown patty with a slice of Canadian Bacon. Dollop a little avocado on top followed by the poached egg. Top with mornay sauce.