Eggs Benedict with Avocado Cream
Date: Feb. 22nd, 2019 - 1:00 PM
Ingredients
Avocado Cream
1 small ripe avocado, halved, seeded and peeled
¼ cup fat-free plain Greek yogurt
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
⅛ teaspoon salt
¼ teaspoon bottled hot pepper sauce (optional)
Eggs Benedict
4 large eggs
2 whole-wheat English muffins, split and toasted
4 slices tomato
2 slices bacon, crisp-cooked, drained and crumbled
Preparation
- To prepare Avocado Cream: In a blender or food processor, combine avocado, yogurt, cilantro, lime juice, salt and, if desired, hot pepper sauce. Set aside.
- To prepare Eggs Benedict: Half fill a nonstick skillet with water. Bring water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a measuring cup. Holding the lip of the cup as close to the water as possible, carefully slide the egg into the simmering water. Repeat with remaining eggs, allowing each egg an equal amount of space.
- Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon and place them in a large pan of warm water to keep them warm.
- To serve, place a freshly toasted muffin half on each of four serving plates. Top each with a tomato slice. Top each tomato slice with an egg and spoon reserved Avocado Cream over the eggs. Sprinkle evenly with bacon.
