Breakfast for dinner usually has very limited forms in our house. It’s either pancakes or Eggs Benedict and The Foodie Groom usually casts his vote for Eggs Benedict. When Avocados From Mexico asked us to come up with a way to incorporate avocados into a breakfast recipe, it was kind of an obvious choice.
I had intended to make Chipotle Hollandaise Sauce but when it came to fire up the blender, I realized that I was out of chipotles in adobo. So we just proceeded without it. For an extra treat, make sure you whip up a batch of the hollandaise sauce!
Smooth and creamy mashed avocado on toasted English muffins, topped with a slice of salty, crispy bacon and a poached egg. The egg yolk and avocado make wonderfully rich pairing. It’s filling and a terrific way to start – or end – the day.
Avocado Eggs Benedict
Smooth and creamy mashed avocado on toasted English muffins, topped with a slice of salty, crispy bacon and a poached egg.
- 2 English muffins
- 4 slices bacon
- 1 avocado
- 4 eggs
- Heat a sauce pan with 2 inches of water to a simmer.
- Split the English muffins in half and toast until browned.
- Cook the bacon to a crisp and set aside.
- Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
- Add a pinch of salt and mash with a fork.
- Spread the avocado over the toasted English muffin halves and top with the bacon.
- Crack 1 egg at a time into a separate small bowl or cup. Stir the simmering water with a spoon and gently pour the egg into the swirling water. Repeat with the second egg (I poach two at a time).
- Cook the eggs for 2 1/2 minutes, until the whites are cooked through. Remove with a slotted spoon and let drain for a minute before placing on top of the bacon.
- Cook the remaining two eggs and serve seasoned with salt and pepper.
Yields: 4 Servings
Estimated time: 20 minutes