Can be served for breakfast or snacks

American

1 teaspoon Vinegar

4 Eggs

2 Croissants, halved and toasted

4 slices Tomato

0.5 Avocado, sliced crosswise

8 slices Turkey Bacon, cooked

Mornay Sauce

Chopped Chives and Sprouts

For Mornay Sauce:

2 Tablespoons Butter or Margarine

2 Tablespoons All-purpose Flour

1 0.5 cups Milk

0.25 cup shredded Cheddar Cheese

2 Tablespoons grated Parmesan Cheese

0.5 teaspoon Mustard

0.25 teaspoon Salt

1/8 teaspoon White Pepper

For Mornay Sauce:
Melt butter in medium saucepan over medium heat. Add flour, stir until bubbly. Gradually stir in milk. Cook, stirring constantly, until mixture comes to a boil. Continue cooking until thickened. Stir in cheeses, mustard, salt and pepper. Remove from heat and continue stirring until cheese melts.

For Croissant:Fill wide saucepan or deep skillet with about 1.5 inches deep water. Add vinegar, bring to a simmer. Adding vinegar to the water helps keep the egg whites intact while poaching. Break 1 egg into shallow cup or saucer. Gently slide egg into simmering water. Repeat with remaining eggs. Cook eggs for 3 to 4 minutes or until set. Carefully remove eggs with slotted spoon; drain on paper towels. Place croissant half on each plate. Layer tomato, avocado, and egg on croissant. Drizzle with Mornay Sauce and top with bacon. Garnish with chives and sprouts.

Serves: 4

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