Canyon Road Eggs Benedict
Submitted by mmurphycook
Southwestern eggs Benedict with Canadian bacon on toasted English muffins, topped with a creamy guacamole hollandaise made from mashed avocado, mayo, lime juice, and hot sauce.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minThis is eggs Benedict gone full Southwest, and honestly, it might never go back.
Instead of the usual hollandaise, you get a thick, creamy guacamole sauce: ripe avocado mashed with mayo, fresh lime juice, and a few shakes of hot sauce, whisked smooth and spooned over perfectly poached eggs.
Canadian bacon gets a quick saute for warm, salty contrast, and the whole thing sits on toasted English muffin halves with a garnish of sliced black olives and pimento for color.
No double boiler. No tempering egg yolks. No broken sauce anxiety. Just brunch that actually comes together without drama.
Pro Tips
- Use ripe but firm avocados so the sauce is smooth, not watery
- Whisk the guacamole hollandaise vigorously with a wire whisk until completely lump-free
- Poach eggs in gently simmering (not boiling) water with a splash of vinegar for the cleanest shape
- Assemble and serve immediately since avocado oxidizes quickly once mashed
Ingredients
Directions
Guacamole Hollandaise: Mash avocados; whip in mayonnaise, lime juice, and tabasco with a wire whisk until smooth.
Pour over Eggs Benedict.
Toast the English muffins and place the 2 halves on each plate.
Lightly sauté Canadian bacon and top each muffin half with a slice.
Poach eggs and top each slice of bacon with 1 egg.
Pour Guacamole Hollandaise sauce over them.
Garnish with black olive slices and pimento and serve.
Comments
