Eggs Benedict with Bacon, Avodaise
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.
