Eggs Benedict with Avocado Hollandaise

Eggs Benedict with Avocado Hollandaise
Lifestyle expert Maria Provenzano is preparing one of her family's favorite breakfast dishes, eggs benedict with a twist.

Ingredients for Eggs (Serves two)

  • 2 English muffins cut in half
  • 4-6 slices of Canadian bacon
  • Parmesan cheese (around 1/2 cup)
  • 4 eggs; fresh
  • Salt and pepper to taste

Ingredients for Hollandaise Sauce

  • 1 ripe (but not overly ripe) avocado
  • ⅔ cup warm water
  • 2-3 tablespoons olive oil
  • Juice from half a lemon, about 1-2 tablespoons
  • Salt and pepper

Directions for Eggs

1) Heat the Canadian bacon over medium low heat until cooked through

2) Boil the water for the eggs

3) Make the Avocado Hollandaise

4) Begin poaching the eggs; place in one at a time and only two in the pot at a time (cooking time will depend on how well done you like the yolks)

5) Lightly butter or drizzle olive oil on the English muffins and place them under a broiler until toasted (you could use your toaster instead if preferred)

6) Once they are toasted shred some parmesan over the hot English muffin

7) Place the Canadian bacon over the cheese, 1 or 2 slices depending on their size

8) Top the bacon with the poached eggs

9) Pour the avocado hollandaise over the eggs and sprinkle with more cheese

10) Sprinkle over some salt and pepper to taste

How to Poach an Egg >>

Directions for Hollandaise

1) Place the avocado in either a food processor or a blender

2) Add in the lemon juice and half of the water

3) Blend together until smooth

4) While the mixer is running add in the olive oil

5) Add in more water until you achieve the consistency that you want; I didn't want mine to be too thick so I added in all of the ⅔ cup… it may depend on how big your avocado is as well

6) Add salt and pepper to taste

7) Pour over anything!

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