TEX-MEX EGGS BENEDICT WITH GRILLED POTATO SLABS AND AVOCADO-LIME HOLLANDAISE
This Tex-Mex Eggs Benedict with Grilled Potato Slabs and Avocado-Lime Hollandaise recipe is courtesy of Edible Perspective, a part of the U.S. Potato Board's Potato Lovers Club Program.
Provided by Potato Goodness
Categories Trusted Brands: Recipes and Tips U.S. Potato Board
Time 1h30m
Yield 2
Number Of Ingredients 17
Steps:
- Place hollandaise ingredients (avocado, lime juice, 3 tablespoons olive oil, water) in your blender and turn on until smooth. Scrape the sides as needed. Add salt to taste. The sauce should be thick and creamy, but if needed add a bit more lime juice, oil, and/or water to get it moving more. Refrigerate until ready to use.
- Preheat your grill to 375 degrees F. Slice the potatoes lengthwise into 1/3-inch-thick slabs. Drizzle with 2 teaspoons olive oil and rub over both sides. Generously top with salt and pepper. Place on the grill for about 12-15 minutes. Flip and continue to grill until fork tender, about 15 minutes. If your potatoes finish before you're done cooking the vegetables, turn the heat off on the grill with the lid shut and leave them there to stay warm until you're ready.
- My egg poaching method: While the potatoes grill, place about 4 inches of water in a large pot. Heat over high with the lid on until the water simmers. Uncover and reduce heat so the water is just barely simmering a few small bubbles. Maintain this heat throughout the poaching process. Place 2 paper towels on a large plate. Crack 1 egg in a small bowl. Gently swirl your water with a spatula in one direction and slowly pour the egg into the center of the pot. Gently swirl the water a few times around the egg then let it be for 4 minutes. Carefully remove with a slotted spoon and drain on the paper towels; repeat for each egg, using the same water.
- Heat a pan over medium with a drizzle of oil. Place the onion in the pan with a good pinch of salt and let it cook, stirring every minute or so, for about 8 minutes. Add the garlic, cumin, and chili powder and cook for another minute. Return the pot of water to just below a simmer. Add the bell pepper to the pan and cook for another 3-4 minutes, stirring once in a while, until just starting to soften. Add the corn and black beans and cook until hot. Stir in the adobo sauce and turn to low.
- Place all eggs gently back in the warm water and let them reheat for no longer than 1 minute. Place potato slabs on 2 plates with the veggie mixture over top. Remove eggs with a slotted spoon or place on the paper towel to drain the water and then place them on top of the veggie mixture (2 for each serving). Top with the avocado hollandaise, salt, pepper, and hot sauce if desired. Serve immediately.
Nutrition Facts : Calories 936.4 calories, Carbohydrate 99.8 g, Cholesterol 372 mg, Fat 51 g, Fiber 21.8 g, Protein 28 g, SaturatedFat 9 g, Sodium 595.2 mg, Sugar 8.4 g
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Efrain Hidalgo
[email protected]I love the unique twist that the avocado-lime hollandaise adds to this classic dish. It's a great way to change up your brunch routine.
Ash Addams
[email protected]This is a great recipe for a special occasion breakfast or brunch. The hollandaise sauce is easy to make and really takes the dish to the next level. I served it with some fresh fruit and mimosas, and it was a hit with my guests.
Damian Raghoonanan
[email protected]I'm not a huge fan of Tex-Mex food, but I really enjoyed this recipe. The hollandaise sauce was especially delicious, and the potato slabs were crispy and flavorful. I'll definitely be making this again.
Shahed Rana
[email protected]This is a great recipe for a crowd. I made it for a brunch party, and everyone loved it. The hollandaise sauce was a big hit, and the potato slabs were a nice change of pace from the usual hash browns.
Nuwamanya Seth
[email protected]I love the combination of flavors in this dish. The avocado-lime hollandaise is so refreshing, and it pairs perfectly with the crispy potato slabs and poached eggs. I'll definitely be making this again.
Ali Sain
[email protected]These Tex-Mex Eggs Benedict were a bit more work to make than I expected, but they were definitely worth it! The hollandaise sauce was especially delicious, and the potato slabs were crispy and flavorful. I'll definitely be making this again for spec
Jaielyn Jackson
[email protected]I'm not usually a fan of hollandaise sauce, but this avocado-lime version was amazing! It was so creamy and flavorful, and it really complemented the poached eggs and potato slabs. I'll definitely be making this again.
Zenabou Ibrahim
[email protected]This is a great recipe for a special brunch or breakfast. The hollandaise sauce is easy to make and really takes the dish to the next level. I served it with some fresh fruit and mimosas, and it was a hit with my guests.
Woju Oluwa
[email protected]I love Tex-Mex food, so I was excited to try this recipe. It didn't disappoint! The hollandaise sauce was especially delicious, with the perfect balance of avocado and lime. I'll definitely be making this again.
Iqbal Shah
[email protected]These Tex-Mex Eggs Benedict were a real treat! The grilled potato slabs were crispy and flavorful, the avocado-lime hollandaise was creamy and tangy, and the poached eggs were cooked perfectly. I'll definitely be making this dish again.