Creamy Pesto ‘n Egg Bennedict
A flavorful, Italian twist on a favorite traditional brunch.
Ingredients:
2 tablespoons butter
1 tablespoon all-purpose flour
1 cup 2% milk
1 cup grated Parmesan cheese
3 tablespoons Vegetaball’s Pesto
⅛ teaspoon ground nutmeg
⅛ tablespoon black pepper
4 large eggs
2 onion bagels, split and toasted
8 cooked bacon strips
Directions:
In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes. Stir in cheese, pesto, nutmeg, and pepper. Keep warm.
Place 2-3 inches of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break 1 egg into a small bowl; holding the bowl close to the surface of water, slip the egg into water. Repeat with remaining eggs.
Cook, uncovered, until egg whites are completely set and yolks begin to thicken but are not hard, about 3-5 minutes. Using a slotted spoon, lift eggs out of water.
Top each bagel half with 2 slices of bacon, a poached egg and sauce. Serve immediately.