AVOCADO EGGS BENEDICT
Steps:
- In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheeses and seasonings. Cook and stir until cheese is melted; keep warm., Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken (but are not hard), about 4 minutes., Place Canadian bacon and avocado on each muffin half. With a slotted spoon, lift each egg out of the water and place over avocado. Top with cheese sauce.
Nutrition Facts :
HOW TO MAKE AVOCADO HOLLANDAISE SAUCE
Lemony, velvety, and even a bit buttery, avocado hollandaise is a surprisingly effective stand-in for the real thing. Plus, it's simple, fast, and healthy! Perfect for topping eggs benedict or dressing up steamed asparagus.
Provided by Kare for Kitchen Treaty
Time 5m
Number Of Ingredients 6
Steps:
- Place avocado, lemon juice, cayenne, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 cup water into the pitcher of your blender. Puree until smooth, drizzling in additional water as need to create a smooth, pourable consistency.
- Taste and add additional salt and pepper if desired.
- And serve. It's that simple!
- If you want a warmer avocado hollandaise, you can place it in a small pan over low heat, stirring frequently, until warm - about 5 minutes. Add a little more water if needed.
- Keeps refrigerated in an airtight container for 2-3 days. Reheat by repeating step 4 (you'll likely need to add a bit of water).
Nutrition Facts : Calories 61 kcal, Sugar 1 g, Sodium 190 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 4 g, Fiber 3 g, Protein 1 g, ServingSize 1 serving
HEALTHY EGGS BENEDICT WITH AVOCADO HOLLANDAISE
You'll be asking for lots more sauce when you get a taste of this buttery, avocado-based Hollandaise.
Provided by Dan Churchill
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- For the Cucumber Pickle:.
- Combine all the ingredients in a bowl and cool in the fridge for 20 minutes.
- For the Healthy Hollandaise:.
- Combine all the ingredients in a blender or a food processor and blitz until smooth, it will be a buttery tasty constancy complete with that avocado creaminess!
- For the Dish:.
- Bring a small pot of water to a boil on high heat and add the vinegar to stabilize the water before turning heat to medium. Crack in an egg and gently circle the water allowing the white to cover the yolk. Once achieved, repeat with remaining eggs.
- Toast the muffins, before topping with pickle, eggs and cover with hollandaise and sprinkle with salt and chives! Enjoy.
Nutrition Facts : Calories 753.7, Fat 57.6, SaturatedFat 10.1, Cholesterol 372, Sodium 517.1, Carbohydrate 41.9, Fiber 7.2, Sugar 8.5, Protein 21.1
AVOCADO EGGS BENEDICT WITH AVOCADO HOLLANDAISE
Steps:
- To make the Avocado "Butter" Sauce, place 2 1/2 of the avocados, oil, lemon juice, water, mustard, salt, and pepper in a blender or food processor. Cover and blend until smooth. Transfer to a small serving bowl; cover and refrigerate.Heat 1-inch of water in a nonstick pan over medium high heat. Bring water to a gentle simmer and break eggs in, gently. Cook for 4 to 5 minutes or until done as desired. Remove with slotted spoon and place on paper towel to drain.While eggs cook, halve and toast English muffins. Place on four serving plates. Spoon 1 tablespoon of the Avocado "Butter" Sauce on the bottom of each English muffin half. Cut the remaining half avocado into thin slices. Layer the bottom half of each English muffin with smoked salmon, avocado slices and eggs, dividing evenly. Serve open-faced or as a sandwich. Top with additional sauce and chopped chives.Note: Remaining Avocado "Butter" Sauce will last well in the refrigerator covered for up to 3 days.Recipe and image courtesy of Love One Today.
Nutrition Facts : Calories 360 kcal, Fat 19 g, SaturatedFat 4 g, Cholesterol 195 mg, Sodium 570 mg, Carbohydrate 31 g, Fiber 7 g, Protein 18 g, ServingSize 1 serving
SOUTHWESTERN EGGS BENEDICT WITH AVOCADO SAUCE
I frequently make this spicy spinoff of classic eggs Benedict for my husband, who loves breakfast. I like the heat from the jalapenos and also that the avocado sauce is a healthier substitute for the usual hollandaise sauce. -Kara Scow, McKinney, Texas
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Place first 10 ingredients in a blender; cover and process until smooth., Place toast on a baking sheet. Top each with 2 slices ham and 1 slice cheese. Bake until cheese is melted, 6-8 minutes., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into pan., Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve immediately with ham and cheese toasts and avocado mixture.
Nutrition Facts : Calories 345 calories, Fat 19g fat (8g saturated fat), Cholesterol 232mg cholesterol, Sodium 1069mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein.
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EGGS BENEDICT WITH AVOCADO RECIPE - KITCHEN SWAGGER
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Estimated Reading Time 5 mins
- For the Hollandaise sauce, whisk the egg yolks, lemon juice, Worcestershire sauce, salt, and pepper together in a stainless steel bowl. Place the bowl on top of a medium-sized saucepan containing lightly simmering water (or a double boiler,) the water should not touch the bottom of the bowl.
- Continue to whisk. Be careful not to let the eggs get too hot or they will scramble and separate. Add the melted butter, whisking constantly until the sauce is thickened and the volume has increased.
- Remove bowl from the heat, cover and set aside until ready to serve. If sauce gets too thick, whisk in a little warm water before serving.
- Fry the bacon in a medium skillet (or bake it) and toast the French bread directly on the oven rack under the broiler, about 5 minutes.
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