Author: Gardenandtable/Photo credit to gardenandtable.net
Ingredients
FOR THE AVOCADO HOLLANDAISE SAUCE:
1 medium avocado
¼ 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
Instructions
FOR THE AVOCADO HOLLANDAISE SAUCE:
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:
Cook the bacon and
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.
Divide the bacon between the toast, spread on the harissa, top with the poached eggs and a dash of cayenne to taste.
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/eggs-benedict-with-bacon-avodaise/