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Eggs Benedict with Bacon, Avodaise (Avocado Hollandaise) and Harissa

Eggs benedict with bacon in place of ham and a lemony avocado hollandaise (avodaise) sauce!

Just look at that amazing runny yolk!

ingredients

For the avocado hollandaise sauce:
1 medium avocado
1/4 cup lemon juice (~1 lemon)
salt to taste
water
For the egg benedict:
4 slices bread or 2 english muffins (gluten-free for gluten-free), lightly toasted
4 tablespoons harissa (optional)
8 strips bacon
4 eggs, cracked
cayenne to taste

directions

For the avocado hollandaise sauce:
Puree the avocado, lemon juice and salt in a food processor or blender until smooth adding enough water to give it a tick sauce like consistency.
For the egg benedict:
Cook the bacon and set aside on paper towels to drain.
Bring a large pot of water to a boil, swirl the water, drop an egg in a and let it cook until the whites are set and the yolks are done to your preference, about 2-4 minutes, remove and repeat for the remaining eggs.
Spread the harissa on the toast, top with the bacon, poached eggs, avocado hollandaise sauce and a dash of cayenne.
Tip: Let the poached eggs sit in a bowl of warm water so that they stay warm while you cook all of them.

Nutrition Facts: Calories 546, Fat 35.4g (Saturated 9.2g, Trans 0), Cholesterol 343mg, Sodium 701mg, Carbs 37.4g (Fiber 9.5g, Sugars 3.9g), Protein 23.6g

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