Eggs Benedict with Bacon, Avodaise (Avocado Hollandaise) and Harissa - (Free Recipe below)

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Bacavocegb - Recipes
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1.00 LBS
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Eggs Benedict with Bacon, Avodaise (Avocado Hollandaise) and Harissa

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings2

Eggs benedict with bacon in place of ham and a lemony avocado hollandaise (avodaise) sauce!

Ingredients
FOR THE AVOCADO HOLLANDAISE SAUCE:
    • 1 medium avocado
    • 1/4 cup lemon juice (~1 lemon)
    • salt to taste
    • water
FOR THE EGG BENEDICT:
  • 4 slices bread or 2 english muffins, lightly toasted
  • 4 tablespoons harissa (optional)
  • 8 strips bacon
  • 4 eggs, cracked
  • cayenne to taste
directions
FOR THE AVOCADO HOLLANDAISE SAUCE:
    1. Puree the avocado, lemon juice and salt in a food processor or blender until smooth adding enough water to give it a tick sauce like consistency.
FOR THE EGG BENEDICT:
  1. Cook the bacon and
  2. Bring a large pot of water to a boil, swirl the water, drop an egg in a and let it cook until the whites are set and the yolks are done to your preference, about 2-4 minutes, remove and repeat for the remaining eggs.
  3. Divide the bacon between the toast, spread on the harissa, top with the poached eggs and a dash of cayenne to taste.

Option: Use olive oil instead of using water to thin the avocado hollandaise sauce.Tip: Let the poached eggs sit in a bowl of warm water so that they stay warm while you cook all of them.
Nutrition FactsCalories 546Fat 35.4g (Saturated 9.2gTrans 0), Cholesterol 343mgSodium 701mgCarbs 37.4g (Fiber 9.5gSugars 3.9g), Protein 23.6g



Read more: http://www.closetcooking.com/2014/05/eggs-benedict-with-bacon-and-avodaise.html#ixzz3BJFs04fa