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."
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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
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