Eggs Benedict with Avacado Hollandaise Sauce. Add the ingredients for the avocado hollandaise sauce to a blender and blend until completely smooth. Taste for flavor and add more salt, cayenne, and/or vinegar to taste. For thinner consistency, add more water.
Assemble Eggs Benedict BLT by layering baguette with bacon, tomato, arugula, avocado slices, poached egg and top with avocado hollandaise. Take the ease of a poached egg (I have a great tutorial for you on that here), and while eggs are simmering you can whip up your easy avocado Hollandaise. Just toast your english muffins and top with your gorgeous sauce, the poached eggs, those vibrant greens, and a pinch of fresh chive. You can cook Eggs Benedict with Avacado Hollandaise Sauce using 5 ingredients and 3 steps. Here is how you cook that.
Ingredients of Eggs Benedict with Avacado Hollandaise Sauce
- It’s 2 of english muffins, split, toasted and buttered.
- It’s 4 of poached eggs.
- It’s 4 slice of canadian bacon, or ham cut to fit the diameter of the emglish muffin, browned in a skillet lightly to heat..
- It’s 1 of recipe Avacado Hollandaise, recipe below.
- Prepare 1 tbsp of fresh chopped chives.
Crack eggs into the water, hovering right over the surface so that the eggs don't have very far to drop. Remove eggs from water with a slotted spoon and place atop tomato. Spoon avocado hollandaise over the top. Mexican Eggs Benedict with Avocado Hollandaise makes a delicious Mexican spin on classic Eggs Benedict.
Eggs Benedict with Avacado Hollandaise Sauce step by step
- TO ASSEMBLE.
- To make four eggs benedict. Place warm toasted,buttered english muffin on a plate, add warm canadian bacon and top with poached egg, drizzle Avacado Hollandaise over top. Serve. https://cookpad.com/us/recipes/348305-avacado-hollandaise-sauce-and-dip.
- Garnish with chives.
A perfectly poached egg sits upon a spicy refried beans on a toasted muffin and then finished with a creamy Avocado Hollandaise. This Mexican version of a classic is one breakfast recipe you don't want to miss! Break an egg into a small cup, then carefully pour the egg into the water. Stream hot butter into the egg mixture a little at a time while you run the immersion blender, letting the hot butter cook the eggs and blending until hollandaise is light and fluffy and all butter has been incorporated. Puree until smooth, drizzling in additional water as need to create a smooth, pourable consistency.