Canyon Road Eggs Benedict
Yield
4 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
english muffins
|
*
|
| 8 | slices |
bacon
canadian |
|
| 8 | large |
eggs
|
|
| Guacamole hollandaise | |||
| 2 | each |
avocados
|
|
| 1 | cup |
mayonnaise
|
|
| 2 | tablespoons |
lime juice
|
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
english muffins
|
*
|
| 8 | slices |
bacon
canadian |
|
| 8 | large |
eggs
|
|
| Guacamole hollandaise | |||
| 2 | each |
avocados
|
|
| 237 | ml |
mayonnaise
|
|
| 3E+1 | ml |
lime juice
|
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
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.
