Best 4 California Avocado Eggs Benedict Recipes

CALIFORNIA EGGS BENEDICT WITH AVOCADO HOLLANDAISE

Steps:

• Place avocado, lemon juice, salt, pepper and cayenne in a blender. Add 1/4 cup of the water. Blend until smooth, adding more water as needed to reach a saucy consistency.
• To poach eggs, fill a large saucepan with about 4 inches of water. Add a splash of white vinegar. Heat water to a gentle simmer. Swirl water with a spoon to create a whirlpool, and gently crack an egg into the center. Repeat with a second egg. Cook until whites are done, 3-4 minutes. Remove eggs with the slotted spoon to a plate lined with paper towels. Repeat with remaining eggs.
• Half English muffins. Toast and top each half with spinach, a tomato slice, and a poached egg. Spoon avocado hollandaise over the top of each egg. Sprinkle with fresh herbs (optional).

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.

CALIFORNIA AVOCADO EGGS BENEDICT WITH CHIPOTLE HOLLANDAISE

Steps:

• Split English muffins in half and toast until browned.
• Cook the bacon until crisp.
• Cut the avocado in half and remove the pit. Scoop flesh into a bowl and add a pinch of salt and dash pepper, mash with a fork.
• Spread the avocado over the toasted English muffin halves and top with the bacon.
• Melt a teaspoon or two of butter in a small saucepan over medium-low heat. Break two eggs into pan, and reduce heat to low. Cook eggs over easy (whites are done, and yolks are still runny). Repeat with remaining two eggs.
• Place eggs on top of the bacon, then drizzle each with about 1/4 cup of Chipotle Hollandaise. Sprinkle some snipped fresh cilantro over it all and serve at once.
• To Make the Chipotle Hollandaise Sauce:.
• Cut the butter into two pieces, place in a 2 cup glass measure or bowl, and microwave, covered with a paper towel, on high, until almost melted, 30-45 seconds. Remove butter from the microwave and stir until completely melted.
• Place the egg yolks in a small bowl and beat the yolks well with a whisk or fork, then add to the butter and stir well.
• Add cream and lemon juice to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 1 1/2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in mustard and minced chipotle in adobe.

CALIFORNIA AVOCADO EGGS BENEDICT

Steps:

• Toast muffin halves.
• Cover each half with 1 ounce bacon or ham, 1 egg, and 1/4 of an avocado, sliced.
• Top each half with 1/4 cup hollandaise sauce.
• Serve immediately.