Best 2 Southwestern Eggs Benedict With Avocado Sauce Recipes

Tantalize your taste buds with a unique fusion of flavors in the Southwestern Eggs Benedict with Avocado Sauce. This innovative dish combines the classic Eggs Benedict with a Southwestern twist, featuring a zesty avocado sauce that adds a creamy and tangy dimension to the traditional hollandaise. Perfectly poached eggs rest atop crispy tortilla strips, while roasted red peppers and fresh cilantro add vibrant colors and flavors. Served with a side of roasted potatoes, this Southwestern-inspired Eggs Benedict is a delightful brunch or lunch option that will leave you craving more.

In this article, we'll provide you with step-by-step instructions to recreate this mouthwatering dish in your own kitchen. We'll also share variations and additional recipes to expand your culinary horizons. Whether you're a seasoned cook or just starting out, you'll find everything you need to make this Southwestern Eggs Benedict a success. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey that will tantalize your senses.

Let's cook with our recipes!

SOUTHWESTERN EGGS BENEDICT WITH AVOCADO SAUCE

Southwestern Eggs Benedict with Avocado Sauce image

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

Categories Breakfast Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 medium ripe avocado, peeled and cubed
1/2 cup water
1/2 cup reduced-fat sour cream
1/4 cup fresh cilantro leaves
2 tablespoons ranch salad dressing mix
2 tablespoons lime juice
2 tablespoons pickled jalapeno slices
1 garlic clove, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
6 slices whole wheat bread, toasted
12 slices deli ham
6 slices Monterey Jack cheese
2 teaspoons white vinegar
6 large eggs

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.

SOUTHWEST BENEDICT

Southwest Benedict image

Provided by Food Network

Categories dessert

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

8 eggs
8 chorizo sausage links
4 English muffins, split
Chipotle Hollandaise sauce, recipe follows
3 egg yolks
1/2 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
Lemon juice, to taste
1/8 cup melted butter
1/2 tablespoon chipotle pepper puree

Steps:

Fill a large skillet with about 2 inches of water. Bring the water to a gentle boil. Drop each egg carefully into the simmering water. Let them cook for 3 to 4 minutes, until the whites are firm. Gently scoop each egg out with a slotted spoon and drain eggs thoroughly.
Cut the chorizo sausage links in half lengthwise and then brown them in a medium-sized skillet until fully cooked. Remove from heat and drain sausage. While sasuage is cooking, lightly toast the English muffins.
To serve, place 2 halves of a chorizo link on each half of the English muffins. Place 1 poached egg on top of the chorizo links. Spoon some Chipotle Hollandaise sauce on each muffin. Serve immediately.
Whip the egg yolks until they are foamy. Continue whipping while you add the hot sauce, Worcestershire sauce, salt, and lemon juice. Transfer the mixture to the top of a double boiler and place over medium heat, and continue whipping by hand until sauces thickens and forms ribbons when the whisk is lifted. Then remove sauce from the heat and add the butter and the chipotle puree.

Tips:

Use fresh ingredients: The fresher the ingredients, the better your Southwestern Eggs Benedict will taste. This is especially important for the avocado sauce, as fresh avocados have a much richer flavor than those that have been sitting around for a while.
Make sure your hollandaise sauce is smooth and creamy: No one likes lumpy hollandaise sauce! To achieve a smooth and creamy sauce, be sure to whisk the eggs and butter together slowly and carefully. You can also use a blender or food processor to make the sauce, which will help to ensure that it is smooth.
Don't overcook the eggs: Overcooked eggs are tough and rubbery, so be careful not to cook them for too long. The best way to tell if an egg is done is to gently poke it with your finger. If it feels firm to the touch, it is done.
Serve the Southwestern Eggs Benedict immediately: This dish is best served hot and fresh, so don't let it sit around for too long before eating it. If you need to make it ahead of time, you can cook the eggs and hollandaise sauce separately and then assemble the dish just before serving.

Conclusion:

Southwestern Eggs Benedict with Avocado Sauce is a delicious and unique take on the classic Eggs Benedict dish. The combination of the spicy chorizo, creamy avocado sauce, and perfectly poached eggs is sure to please everyone at your table. This dish is perfect for a special breakfast or brunch, or even for a quick and easy weeknight meal. So next time you're looking for a new and exciting way to enjoy eggs, give this Southwestern Eggs Benedict with Avocado Sauce a try.