Holy cow! I just had to do it.
Dairy Farmers of Canada's Milk Calendar which has been an integral part of many Canadian families from coast to coast is celebrating their 40-year milestone with their 2017 edition. Like many of us, every year we eagerly wait for the new Milk Calendar to hang up on our walls, providing us with easy, innovative, and delicious dairy related recipes for every meal and occasion.
The majority of Canadians do not consume the recommended servings of milk and dairy products, so the Milk Calendar was created 40 years ago to help Canadian families get their recommended daily servings using 100% Canadian milk in its recipes. This year of course is no exception and the 2017 edition reflects the milestone with a "How Far We've Come" theme that is also intended to honour Canada's 150th anniversary in 2017.
As soon as you turn to the first page of the 2017 Milk Calendar, you'll notice they've included some of their favourite recipes from their four decade old collection such as the Piquant Potato Salad from 1974, the Beef Ring with Seasonal Vegetables from 1981, and the Apple Berry Cobbler from 2000. All of these nostalgic recipes have been updated with flavours and ingredients using the current culinary tastes that anyone will come to love and enjoy in today's times.
Breakfast/brunch is absolutely my most favourite meal of the day so it is quite fitting that I will be sharing with you all the December 2017 Milk Calendar recipe, Eggs Benedict With A Twist. Fast forward a year from now, many Canadian families will be serving this up for the whole family to enjoy during the Holiday season. But for now you all get a sneak peak into this take on eggs benedict that includes the fresh and creamy taste of avocado.
Eggs Benedict With A Twist
Prep Time: 10 Minutes
Cook: 3 Minutes
2 tsp (10 mL) butter
4 tsp (20mL) all-purpose flour
1 cup (250mL) milk
1/2 cup (125mL) finely grated Canadian Parmesan
1/2 tsp (2mL) mustard power
1/4 tsp (1mL) each, hot sauce and salt
4 small slices olive, cheese, or crusty Italian bread
4 thin slices Black Forest ham
4 slices tomato
1 avocado, peeled, and thinly sliced
Chives for garnish (optional)
1) Melt butter in a small saucepan. Whisk in flour. Gradually whisk in milk. Stirring continuously, bring to a boil. Reduce heat and simmer gently 1 min. Whisk in Parmesan, mustard powder, hot sauce, and salt. Remove from heat; sauce will thicken slightly while preparing remaining ingredients. 2) Toast bread. 3) Poach eggs in simmering water about 3 mins. Fold ham to fit on each slice of bread, followed by a slice of tomato, avocado slices then egg. Drizzle with sauce then sprinkle with chives if using.
Add about 1 tbsp (15mL) white vinegar to eggs' poaching water; this helps eggs to hold their shape. Gently pat eggs dry with paper towel after cooking to prevent bread from becoming soggy.
Try fried eggs instead of poached and prosciutto instead of ham.
Energy: 344 Calories, Protein: 19 g, Carbohydrate: 21 g, Fat: 21 g, Fibre: 4.6 g, Sodium: 694 mg, Calcium: 267 mg