What I’m Lovin’ Wednesday: Avocado Eggs Benedict

With everything being crazy right now as I finish my degree, meals lately have been, eh…. subpar to say the least.  Let’s just say we’re eating a lot of cereal.  I’m not a big brinner (breakfast for dinner) person, because I think it confuses my brain, but I have been making this recipe a lot lately.  I shared this recipe with Simply Kelly a few weeks ago, but in case you missed it, here it is again.

Avocado Eggs Benedict with Chipotle Hollandaise

Sandwich Ingredients:

bacon
1 avocado
lime juice
salt
2 English muffins
2 eggs
pepper

Chipotle Hollandaise Sauce Ingredients:
1.5 tbs chipotle chilies in adobo sauce puree
2 egg yolks
1-2 tbs lime juice
pinch of salt
8 tbs butter, melted

Directions:
1. Cook bacon.  While the bacon is cooking make the Chipotle Hollandaise Sauce.  In a blender, mix all of the ingredients except butter for 30 seconds.  Then slowly mix in the butter.

Yum, bacon!

Chipotle Hollandaise Sauce, sans butter, before mixing.  It looks a little weird at first.

2. Next, heat a saucepan of water up to a simmer.  While you’re waiting on the water, mash together the flesh of an avocado, lime juice and salt to your liking.  Then toast your english muffins.

Avocado spread

3.  When the water comes to a simmer, crack each egg, separately, into a bowl.  Stir the water with a spoon and pour the egg into the swirling water.  Let it cook for 2.5-3 minutes.

4. While your eggs are cooking, spread the avocado mixture on the muffins and top with your bacon.  When your eggs are done removed them from the water with a slotted spoon so that water drains off.  Place an egg on top of the bacon, and season with salt and pepper.  Then pour on some of the chipotle hollandaise sauce

5. Dig in and enjoy! You’ve got to try this quick brinner recipe.  I hope you enjoy it as much as we have :-)

(recipe adapted from Cassie Craves)