CALIFORNIA EGGS BENEDICT WITH AVOCADO HOLLANDAISE
Vegetarian California Eggs Benedict with Avocado Hollandaise are a healthier, easier version of the classic eggs benedict breakfast, made with whole grain English muffins, poached eggs, fresh veggies, and a creamy, delicious avocado hollandaise sauce that's so easy to make! (vegetarian, dairy-free, nut-free)
Provided by Kaleigh
Categories breakfast
Time 25m
Number Of Ingredients 13
Steps:
- Place avocado, lemon juice, salt, pepper and cayenne in a blender. Add 1/4 cup of the water. Blend until smooth, adding more water as needed to reach a saucy consistency.
- To poach eggs, fill a large saucepan with about 4 inches of water. Add a splash of white vinegar. Heat water to a gentle simmer. Swirl water with a spoon to create a whirlpool, and gently crack an egg into the center. Repeat with a second egg. Cook until whites are done, 3-4 minutes. Remove eggs with the slotted spoon to a plate lined with paper towels. Repeat with remaining eggs.
- Half English muffins. Toast and top each half with spinach, a tomato slice, and a poached egg. Spoon avocado hollandaise over the top of each egg. Sprinkle with fresh herbs (optional).
Nutrition Facts : Calories 208 calories, Sugar 4 g, Sodium 784.3 mg, Fat 10.9 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 19.3 g, Fiber 5.4 g, Protein 10.5 g, Cholesterol 186 mg
EGGS BENEDICT WITH CHIPOTLE HOLLANDAISE
Steps:
- Melt the butter in a small saucepan over medium-low heat until it is foamy but not browned, about 5 minutes. Bring a small saucepan of water to a boil. Reduce the heat to medium-low and using the double boiler method, set a small bowl on top of the saucepan (the bottom of the bowl should not touch the water). To the bowl, add the egg yolks, 2 tablespoons of hot water, the lemon juice, salt, and adobo sauce, and whisk until foamy and just starting to thicken, about 5 minutes.
- Slowly add the melted butter a little bit at a time and whisk the sauce until it is smooth. Turn off the heat and cover the bowl with plastic wrap. Let the sauce stand over the warm water for up to 30 minutes before serving.
- Note: If the sauce thickens too much or starts to separate, whisk hot water a teaspoon at a time until it is comes back together or thins out. Don't reheat the sauce over direct heat in a saucepan, it will separate.
- Combine the oregano and the paprika in a small bowl and rub the herb mixture into the Canadian bacon. Heat a medium nonstick skillet over medium heat and add the seasoned bacon slices Cook until their edges begin to turn golden brown, about 3 minutes on each side.
- Warm the arepas in a large skillet over medium-high heat 10 to 15 seconds on each side until they're heated through.
- Fill a large skillet with 1 1/2 inches of water. Add the vinegar and bring the liquid to a gentle simmer over medium-high heat. Reduce the heat to medium. One at a time, crack the eggs into a ramekin or small bowl and gently slide them into the hot water. Poach the eggs until the whites are set and the yolks are still runny, about 2 to 3 minutes. Use a slotted spoon to remove them from the water and place them on a paper towel-lined plate to drain off excess water.
- To assemble, place a warm arepa on each serving plate. Top with a slice of the Canadian bacon and a poached egg. Spoon some of the chipotle hollandaise over the egg and sprinkle with the chopped parsley. Serve immediately.
AVOCADO EGGS BENEDICT WITH AVOCADO HOLLANDAISE
Steps:
- To make the Avocado "Butter" Sauce, place 2 1/2 of the avocados, oil, lemon juice, water, mustard, salt, and pepper in a blender or food processor. Cover and blend until smooth. Transfer to a small serving bowl; cover and refrigerate.Heat 1-inch of water in a nonstick pan over medium high heat. Bring water to a gentle simmer and break eggs in, gently. Cook for 4 to 5 minutes or until done as desired. Remove with slotted spoon and place on paper towel to drain.While eggs cook, halve and toast English muffins. Place on four serving plates. Spoon 1 tablespoon of the Avocado "Butter" Sauce on the bottom of each English muffin half. Cut the remaining half avocado into thin slices. Layer the bottom half of each English muffin with smoked salmon, avocado slices and eggs, dividing evenly. Serve open-faced or as a sandwich. Top with additional sauce and chopped chives.Note: Remaining Avocado "Butter" Sauce will last well in the refrigerator covered for up to 3 days.Recipe and image courtesy of Love One Today.
Nutrition Facts : Calories 360 kcal, Fat 19 g, SaturatedFat 4 g, Cholesterol 195 mg, Sodium 570 mg, Carbohydrate 31 g, Fiber 7 g, Protein 18 g, ServingSize 1 serving
EGGS BENEDICTO (CHIPOTLE EGGS BENEDICT WITH BLENDER MOCK HOLLANDAISE)
Provided by Marcela Valladolid
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the hollandaise: In a small saucepan over low heat, melt the butter until bubbling hot. In a blender, add the egg yolks, black pepper, to taste, and 1 tablespoon of lemon juice. Cover the blender and blend on high speed for several seconds. Either remove center cap of the blender lid or carefully remove the lid itself with blender still running. Pour the hot butter in a thin, steady stream into whirling egg mixture. Add the chipotle and pulse to combine. Taste sauce and adjust seasoning with lemon juice, salt, and pepper. (If your sauce gets too thick, you can thin it out with a couple tablespoons of boiling hot water.) For the eggs: In a heavy saucepan combine about 2 quarts of water and the vinegar and bring to a simmer. Break 1 egg into a small bowl or cup and slide the egg into a ladle. Lower the ladle into the water, and hold it there, for 1 minute before removing the ladle and leaving the egg to cook for 2 minutes more. Poach at a low simmer until the whites are firm and the yolks are still runny. Repeat with each remaining egg. Transfer the eggs, with a slotted spoon, to paper towels until ready to serve. To assemble: Arrange a croissant half, cut side up, on each of 4 plates. Put 1 piece of prosciutto on each half, then 2 poached eggs and top with hollandaise. Serve immediately.
CALIFORNIA AVOCADO EGGS BENEDICT WITH CHIPOTLE HOLLANDAISE
Avocado, crisp bacon, and eggs on a toasted English muffin, drizzled with my Easy Chipotle Hollandaise Sauce. This is a great breakfast for a lazy Sunday morning. Enjoy! P.S. I've cheated and used over-easy eggs, but you can poach them if you like. See my Easy Method for Poaching Eggs recipe #477725 #477725.
Provided by BecR2400
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Split English muffins in half and toast until browned.
- Cook the bacon until crisp.
- Cut the avocado in half and remove the pit. Scoop flesh into a bowl and add a pinch of salt and dash pepper, mash with a fork.
- Spread the avocado over the toasted English muffin halves and top with the bacon.
- Melt a teaspoon or two of butter in a small saucepan over medium-low heat. Break two eggs into pan, and reduce heat to low. Cook eggs over easy (whites are done, and yolks are still runny). Repeat with remaining two eggs.
- Place eggs on top of the bacon, then drizzle each with about 1/4 cup of Chipotle Hollandaise. Sprinkle some snipped fresh cilantro over it all and serve at once.
- To Make the Chipotle Hollandaise Sauce:.
- Cut the butter into two pieces, place in a 2 cup glass measure or bowl, and microwave, covered with a paper towel, on high, until almost melted, 30-45 seconds. Remove butter from the microwave and stir until completely melted.
- Place the egg yolks in a small bowl and beat the yolks well with a whisk or fork, then add to the butter and stir well.
- Add cream and lemon juice to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 1 1/2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in mustard and minced chipotle in adobe.
Nutrition Facts : Calories 432.2, Fat 35.3, SaturatedFat 15.5, Cholesterol 325.3, Sodium 362.1, Carbohydrate 18.3, Fiber 4.4, Sugar 1.7, Protein 12.4
CALIFORNIA AVOCADO EGGS BENEDICT
From the avocado.org website. Classic benedict with avocado added. Use your favorite hollandaise sauce.
Provided by KelBel
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Toast muffin halves.
- Cover each half with 1 ounce bacon or ham, 1 egg, and 1/4 of an avocado, sliced.
- Top each half with 1/4 cup hollandaise sauce.
- Serve immediately.
Nutrition Facts : Calories 510.3, Fat 28.2, SaturatedFat 6.6, Cholesterol 451.5, Sodium 1192.3, Carbohydrate 34.4, Fiber 7.9, Sugar 3, Protein 31.1
CARNITAS EGGS BENEDICT WITH CHIPOTLE HOLLANDAISE
Don't know what to make with your leftover carnitas? Turn it into a savory breakfast with a Mexican twist that is sure to satisfy your guests. Garnish with cilantro and pickled red onion, if desired.
Provided by France C
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Set 1 oven rack in the middle and another rack about 6 inches from the top. Preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Place carnitas in a single layer on the prepared baking sheet.
- Place on the top rack under the preheated broiler and reheat until edges of carnitas are crispy, 5 to 6 minutes.
- Meanwhile, toast English muffin halves. Remove from toaster and wrap in aluminum foil.
- Remove carnitas from the oven and cover with aluminum foil. Turn off the broiler and preheat oven to the lowest setting.
- Return carnitas and English muffins to the oven to keep warm until needed.
- Combine avocados, lime juice, and salt in a small bowl. Roughly smash to combine and set aside.
- Melt butter in a small saucepan over medium-high heat. Whisk in hollandaise sauce mix until blended. Remove from heat. Gradually whisk in milk. Return to the stove, add chipotle powder, and whisk constantly over medium-high heat until boiling. Reduce heat and simmer, whisking frequently, for 1 minute. Keep sauce warm while you prepare eggs.
- Heat 2 to 3 inches water in a large, shallow saucepan until boiling. Add vinegar and lower heat to a light simmer. Crack 1 egg into a small ramekin. Lower the ramekin to the surface of the water and ease the egg out into the pan. Repeat with remaining eggs, poaching up to 4 at a time. Poach eggs until whites are completely set and yolks are slightly soft, 3 to 4 minutes. Remove eggs from the pan with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs.
- Place 2 English muffin halves on each plate. Top each half with avocado, carnitas, and 1 egg, then drizzle with hollandaise sauce.
Nutrition Facts : Calories 917.3 calories, Carbohydrate 51.2 g, Cholesterol 496 mg, Fat 64.2 g, Fiber 10.4 g, Protein 39.3 g, SaturatedFat 25 g, Sodium 1338.2 mg, Sugar 4.8 g
AVOCADO EGGS BENEDICT
Steps:
- In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheeses and seasonings. Cook and stir until cheese is melted; keep warm., Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken (but are not hard), about 4 minutes., Place Canadian bacon and avocado on each muffin half. With a slotted spoon, lift each egg out of the water and place over avocado. Top with cheese sauce.
Nutrition Facts :
More about "california avocado eggs benedict with chipotle hollandaise recipes"
CALIFORNIA EGGS BENEDICT - DAMN DELICIOUS
From damndelicious.net
Estimated Reading Time 1 min
CALIFORNIA EGGS BENEDICT - CALIFORNIA AVOCADOS
From californiaavocado.com
Servings 4Calories 400 per servingEstimated Reading Time 1 min
CALIFORNIA STYLE EGGS BENEDICT - FRUGAL MOM EH!
From frugalmomeh.com
SOUTHWESTERN EGGS BENEDICT WITH CHIPOTLE HOLLANDAISE
From butterandthyme.com
CALIFORNIA EGGS BENEDICT WITH AVOCADO HOLLANDAISE RECIPES
From tfrecipes.com
CALIFORNIA AVOCADO EGGS BENEDICT WITH CHIPOTLE HOLLANDAISE RECIPES
From tfrecipes.com
CALIFORNIA AVOCADO EGGS BENEDICT - CALIFORNIA AVOCADOS
From californiaavocado.com
CALIFORNIA-STYLE EGGS BENEDICT | CAKE 'N KNIFE
From cakenknife.com
CALIFORNIA-STYLE EGGS BENEDICT RECIPE - FOOD FANATIC
From foodfanatic.com
CALIFORNIA AVOCADO EGGS BENEDICT WITH CHIPOTLE HOLLANDAISE FOOD
From homeandrecipe.com
CHIPOTLE GUACAMOLE EGGS BENEDICT - CALIFORNIA AVOCADOS
From californiaavocado.com
MEXICAN EGGS BENEDICT WITH CHIPOTLE HOLLANDAISE - BRUNCH & BATTER
From brunchandbatter.com
CHIPOTLE EGGS BENEDICT - ISABEL EATS {EASY MEXICAN …
From isabeleats.com
AVOCADO EGGS BENEDICT WITH CHIPOTLE HOLLANDAISE - BLOGGER
From cassiecraves.blogspot.com
GRILLED PEACHES GIVE EGGS BENEDICT A UNIQUELY SWEET PROFILE
From ca.style.yahoo.com
CALIFORNIA AVOCADO EGGS BENEDICT WITH CHIPOTLE HOLLANDAISE RECIPE
From recipenode.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love