Recipe by Avocados from Mexico
"Lighter than hollandaise but just as rich and creamy, this flavorful avocado sauce makes delicious eggs benedict with roasted tomatoes and crumbled bacon."
Watch video tips and tricks
tomatoes, halved lengthwise
ripe Avocados from Mexico
fresh lime juice
finely chopped chives or scallions
cooked bacon, crumbled
English muffins, split
distilled white vinegar
I really wanted to make this recipe but didn't have any English muffins, so I used toast instead, cut into rounds. I sliced my small Roma tomato into 3 thick slices and used all of them. I cut this recipe down to just one serving, and while the salt seemed a little too much for my taste, that is something that can easily be adjusted the next time. Even though this recipe is somewhat time-consuming, it does make for a really nice breakfast that tastes delicious!
This recipe calls for way too much lime juice, next time I will cut it down to a teaspoon. I added green chili and shredded cheddar to cut the Limey taste. This was my first time poaching eggs...the directions were spot on!
I thought this was a nice change from regular eggs benedict. A couple of pointers though, first there isn't any parsley listed in the ingredients but is called for in the recipe so that correction should be made. I had some on hand so that was no big deal. I didn't use sugar as I think tomatoes are sweet on their own and didn't see the need for that addition. I also cut the tomatoes into slices instead of just in half and cooked them for about 10 minutes and they turned out great. I also would use a little more bacon, but that's just again, a personal preference. I would make this again though. It made for a nice lunch.
I know that I will be making this again because my hubby has mentioned it several times this afternoon. I think that I would have liked it more had I taken the half with the thinner slice of tomato. I followed the recipe exactly except for not pureeing the sauce (I just used a fork). That was a new way to poach eggs for me, though I had heard of the method before. I'll try it again to see if it is any easier, but I may go back to my old way of cooking the eggs. Be sure to season the guacamole with salt and pepper because it really does make a difference. I was happy to use Avocados from Mexico because that is what I usually buy from my store! Thanks for the recipe!
I mainly used this recipe for the avocado sauce (which was excellent), as I skipped the bacon and tomato, but added ham, garlic, spinach and mushrooms. Also, I toasted the muffin and didn't put olive oil on it, but used that to saute the vegetables instead. Still, the avocado sauce made this and that gets a 5-star rating from me!
Fantastic recipe. I mixed the bacon into the avocado sauce, for whatever reason.
Like other reviews I really liked this with just a few changes. Tomato slices cooked for only 10 minutes would be much better than 1/2 a tomato cooked at 500 for 30 minutes. Wonderful flavors and the avocado really helps to make this a treat.
Love the Avocado in this recipe! Much more taste and flavor. Always delicious! Avocados from Mexico have always been a part of breakfast for me and this is a wonderful new way to enjoy them.
* Percent Daily Values are based on a 2,000 calorie diet.
Avocado Sauce Eggs Benedict
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 443
Memorial Day is a time to get together with friends and family for food, fun, and memories.
Nothing beats a big bowl of cool, creamy potato salad at your cookout.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make delicious smoked salmon eggs Benedict without the hollandaise.
See how to make a classic brunch dish with poached eggs and hollandaise.
Make any brunch special with eggs Benedict--complete with homemade Hollandaise.