Eggs Avocado Benedict Style
A smooth sauce of avocado mashed with lemon replaces Hollandaise sauce in this delicious variation on the traditional Eggs Benedict. The creamy richness is still there but mashing avocado is much easier than making Hollandaise sauce. Easy enough, in fact, that this could be a regular weekend breakfast or brunch item at your house. You can also try the avocado blend over toast, scrambled eggs or sliced turkey or chicken.
- 1 Chilean Hass Avocado
- 2 tablespoons Lemon Juice
- 1/2 teaspoon Salt
- Dash Cayenne Pepper
- 4 slices Turkey or regular Canadian Bacon
- 2 English Muffins, split and toasted
- 4 Eggs, poached
- Parlsey or other fresh herbs, for garnish
Rinse avocados, cut in half and remove the pit. Spoon avocado into a zip top plastic bag. Add lemon juice, salt and pepper. Press out air and seal bag. Cut off tip of one end of bag. In skillet, cook Canadian bacon until hot and lightly browned around edges. Place one slice of Canadian bacon on each muffin half. Top with poached egg. Pipe avocado spread over egg.