Avocado Sauce Eggs Benedict
Eggs benedict is great as a leisurely brunch, or a comforting dinner.
Recipe Summary Avocado Sauce Eggs Benedict
Lighter than hollandaise but just as rich and creamy, this flavorful avocado sauce makes delicious eggs benedict with roasted tomatoes and crumbled bacon.Ingredients | Portobello Mushroom Eggs Benedict4 medium tomatoes, halved lengthwise¼ teaspoon fine salt½ teaspoon sugar4 teaspoons olive oil2 ripe Avocados from Mexico¼ cup fresh lime juice¼ cup water¾ teaspoon fine salt½ teaspoon black pepper2 tablespoons finely chopped chives or scallions4 slices cooked bacon, crumbled4 English muffins, split2 tablespoons olive oil1 teaspoon distilled white vinegar8 large eggsDirectionsPreheat oven to 500 degrees F. Arrange tomato halves, cut sides up on a foil-lined baking pan. Sprinkle tomatoes with salt, sugar and parsley, then drizzle with olive oil.Roast tomatoes until soft but still intact, 30 to 40 minutes.In food processor, combine avocados, lime juice, water, olive oil, salt and pepper; process until smooth. In medium bowl, combine avocado sauce; stir in chives or scallions. Separate English muffin halves and brush with olive oil; bake in preheated oven until edges are brown, about 8 minutes.While muffins are cooking, fill a 12-inch heavy skillet with water until half-full; bring water to a simmer, then add vinegar. Break an egg into a small cup, then carefully pour the egg into the water. Repeat with remaining eggs, poach eggs at a simmer for 3 to 4 minutes or until whites are firm but yolks are still runny. To drain, transfer eggs with a slotted spoon to paper towels and sprinkle with salt and pepper.To assemble, place roasted tomatoes on top of English muffins. Top each tomato with an egg, then transfer muffins to 4 plates. Spoon avocado sauce over eggs and sprinkle with crumbled bacon.Info | Portobello Mushroom Eggs BenedictServings:
4
Yield:
4 servings
TAG : Avocado Sauce Eggs BenedictTrusted Brands: Recipes and Tips, Avocados from Mexico,
