Avocado Sauce Eggs Benedict Recipe - Allrecipes.com
Avocado Sauce Eggs Benedict Recipe

Avocado Sauce Eggs Benedict

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"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Preheat oven to 500 degrees F. Arrange tomato halves, cut sides up on a foil-lined baking pan. Sprinkle tomatoes with salt, sugar and parsley, then drizzle with olive oil.
  2. Roast tomatoes until soft but still intact, 30 to 40 minutes.
  3. In food processor, combine avocados, lime juice, water, olive oil, salt and pepper; process until smooth. In medium bowl, combine avocado sauce; stir in chives or scallions. Separate English muffin halves and brush with olive oil; bake in preheated oven until edges are brown, about 8 minutes.
  4. While muffins are cooking, fill a 12-inch heavy skillet with water until half-full; bring water to a simmer, then add vinegar. Break an egg into a small cup, then carefully pour the egg into the water. Repeat with remaining eggs, poach eggs at a simmer for 3 to 4 minutes or until whites are firm but yolks are still runny. To drain, transfer eggs with a slotted spoon to paper towels and sprinkle with salt and pepper.
  5. To assemble, place roasted tomatoes on top of English muffins. Top each tomato with an egg, then transfer muffins to 4 plates. Spoon avocado sauce over eggs and sprinkle with crumbled bacon.
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Reviews More Reviews

Apr 29, 2014

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!

 
Apr 24, 2014

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.

 

9 Ratings

Apr 06, 2014

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!

 
May 27, 2014

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.

 
Apr 30, 2014

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.

 
Apr 18, 2014

We loved the Avocado sauce and used a 1/2" thick slice of tomato. I also didn't have lime, so I substituted lemon. I had never poached eggs before and they came out pretty well. We had this as breakfast for dinner.

 
Apr 08, 2014

This is a delicious variation on eggs benedict and healthier too. We loved it but I would recommend a smaller slice of tomato.

 
Mar 15, 2014

I substituted sliced-flat sourdough bread bowls for English muffins, and added slight amount of dill to the sauce/the chives.

 

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Nutrition

  • Calories
  • 716 kcal
  • 36%
  • Carbohydrates
  • 42.4 g
  • 14%
  • Cholesterol
  • 453 mg
  • 151%
  • Fat
  • 49.2 g
  • 76%
  • Fiber
  • 8.4 g
  • 34%
  • Protein
  • 30.7 g
  • 61%
  • Sodium
  • 1735 mg
  • 69%

* Percent Daily Values are based on a 2,000 calorie diet.

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