Saturday, April 16, 2011

Creamy Pesto 'n Bacon Eggs Benedict

What a splendid way to celebrate National Eggs Benedict Day...

Creamy Pesto 'n Bacon Eggs Benedict

Serves: 2

1 onion bagel, spilt and toasted
4 slices bacon, cooked crisp and cut in half
2 eggs, softly poached
2 T. unsalted butter
1 1/2 T. flour
1 c. milk, warm
1 c. parmesan cheese, freshly grated
1/8 t. nutmeg
1 pinch salt and pepper, to taste
3 T. pesto

For creamy pesto sauce melt butter over medium in a small sauce pan and whisk in flour to prevent lumps from forming. Let simmer 3 to 5 minutes for flour to cook then slowly add milk while still whisking. Bring to a low boil, reduce heat to low and simmer until thickened, another 3 to 5 minutes. Stir in parmesan, nutmeg, salt and pepper.
Assemble eggs benedict by placing 2 slices of bacon on each toasted bagel, top with poached egg then spoon creamy pesto sauce over top. Enjoy!

(*Yes, this meal is placed on a childhood plate of mine given to me by my Grandpa...thanks Gramps)

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