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eggs benedict with avocado cream recipe

Written on Monday, August 1, 2016 | 1:02:00 PM

Serves : servings 

prep: 15 minutes  cook: 3 minutes

Ingredients : 
- 4 eggs
- 1 recipe Avocado Cream
- 2 whole wheat English muffins, split and toasted
- 4 slices tomato
- 2 slices bacon, halved, crisp-cooked, and drained

avocado cream: In a blender or food processor combine 1 small ripe avocado, halved, seeded, and peeled; ¼ cup fat-free plain Greek yogurt; 2 tablespoons snipped fresh cilantro; 1 tablespoon lime juice; ¼ teaspoon bottled hot pepper sauce (optional); and 1⁄8 teaspoon salt.

Preparation Method :
1) 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.

2) 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. Prepare Avocado Cream.

3) Place a freshly toasted muffin half on each of four serving plates. Top each with Avocado Cream, a tomato slice, an egg, and a bacon piece.


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