• Amy Lucas

Avocado Benedict


Love brunch but hate making hollandaise? Don't mess with pre-packaged hollandaise sauce or try to make your own. We've got the trick for you below that not only saves time but it tastes great, adds extra fiber and creamy to your dish.


Avocado based sauce replacing a traditional hollandaise sauce is a great way to help reduce your saturated fat intake!


Avocado Benedit

Makes 2 servings or 4 pieces

Prep time: 5 minutes

Cook time: 15 minutes


  • 2 Whole Wheat English Muffins

  • 4 Eggs

  • 1 large Tomato (heirloom preferred)

  • 1 large Avocado

  • 1 tsp mined chipotle peppers in Adobo Sauce

  • 1 tablespoon Lime Juice

  • 1/3 cup water

  • 1 tablespoon Fresh Cilantro


Avocado Hollandaise:

  1. Finely dice chipotle pepper and mash avocado.

  2. Put chipotle and avocado in a microwave safe bowl and mix with lime juice, salt, and water.

  3. Use a hand blender to make smooth if you are unable to do so by mashing with a fork or whisk.

  4. Heat on high in microwave for about 1 minute until warm, alternately place in a metal bowl and warm over a pot of boiling water, whisking occasionally.


Prep:

  1. Slice tomato and mince cilantro.

  2. Toast english muffins in toaster while poaching eggs.


How to Poach an Egg:

  1. Fill a medium size pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it reaches a simmer. You should see small bubbles coming to the surface but not rolling.

  2. Add a little splash of vinegar to the water (this is optional, but it helps the egg white to stay together once it is in the water).

  3. Crack one egg into a small cup like a coffee mug or measuring cup. Lower the egg into the simmer water, gently easing it out of the cup.

  4. Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk. Remove the poached egg with a slotted spoon. (It is not abnormal for a white foam to form on top of the water when poaching an egg. You can simple skim the foam off of the water with a spoon.

Assembly:

  1. Top each toasted side with a slice of tomato, a poached egg, the with avocado hollandaise and garnish with chopped cilantro.


Per two pieces: 404kcal, Protein 20g, Total Fat 22g, Carbs 36g, Fiber 9.8g, Sodium 667mg, Saturated Fat 4.81g, Vegetables 0.34 servings, and Added Sugar 5.3g


Leftover sauce, no problem.

If you have any leftover sauce from this recipe you can always combine it with a bit of mayo to make a delicious spread for sandwiches or add some oil and vinegar to make an avocado vinaigrette for salad.

 

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