Eggs Benedict

Ingredients

• 25g Australian Butter
• 1 1/2 tablespoons flour
• 1 1/2 cups Pauls Milk
• 1/4 cup chopped fresh parsley salt and pepper, to taste
• 1/4 teaspoon vinegar
• 4 eggs
• 4 English muffins, split, toasted
• Australian Butter, extra, for spreading
• 4 slices ham
• 4 slices Australian Swiss-style cheese

Method

1. Heat butter in saucepan, add flour and cook for 2 minutes.
2. Add milk and continue to cook until mixture just boils and thickens.
3. Stir in parsley and season to taste.
4. Half fill a shallow pan with water, add vinegar and bring to the boil.
5. Break eggs carefully into water and simmer for 3-4 minutes or until just set.
6. Remove eggs very carefully from water with an egg slide and drain on paper towel.
7. Spread toasted muffins with extra butter and top with ham, cheese and eggs.
8. Drizzle parsley sauce over eggs.

Nutritional Analysis per serve

Serves:	4	Carbohydrates:	37 g
Energy:	2026 kJ	Calcium:	402 mg
Protein:	27 g
Fat:	26 g