We have put a twist on everyone’s favorite brunch item – eggs benedict! Our Green Chile Avocado Eggs Benedict swaps out an English muffin for a cheesy, crispy hash brown waffle base. We top it with citrusy smashed avocado, hickory-smoked Canadian Bacon and a cheesy green chile-infused mornay sauce. Brunch heaven!
Preheat waffle maker. 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.
Add hash browns, ½ cup cheese, 1 teaspoon salt, 2 tablespoons flour, egg white, and 1/8 teaspoon black pepper to a medium bowl. Use a fork to mix the ingredients until combined.
Divide the mixture into eight sections. Form the hash browns into a patty. When the waffle maker has preheated, spray the top and bottom generously with non-stick cooking spray. Nestle four of the patties into the four parts of the waffle maker, pushing it out to the corners. Press down to make them compact. Shut the waffle make and cook until golden brown and crisp, about 10-12 minutes. (I like to check at the 10-minute mark.) Repeat with remaining hash brown mixture so you have four whole waffles or eight waffle sections. If the sections don’t pull apart easily, use a knife or scissors to cut them apart so you have eight waffle sections. (You can keep the finished hash browns warm in a 250 degree oven.)
While the waffles cook, make the mornay sauce. Add butter to a medium saucepan. Place the saucepan over a medium heat. When the butter melts, whisk in the remaining 2 ½ tablespoons flour. Remove the saucepan from the heat and slowly whisk in milk, making sure there are no lumps. Add ¾ teaspoon salt and remaining 1/8 teaspoon black pepper. Whisk again. Bring to a boil and reduce to a simmer. 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.
Add avocado to a small bowl. Smash with a fork. Add lime juice and remaining ¼ teaspoon salt.
To poach the eggs, bring the pan with the water down 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.
To assemble. Top each piece of hash brown with a slice of Canadian bacon. Dollop a little avocado on top followed by the poached egg. Top with mornay sauce.