Loading...Leigh Ann notes, “The creamy avocados and the lemony yogurt sauce make this a refreshing rich new breakfast solution! My family gave it two thumbs up!”
California Avocado Eggs Benedict
Ingredients
Serves: 2| 1/3 | cup | Greek yogurt |
| 1 | tsp. | milk |
| As needed | Cayenne pepper, to taste | |
| 1 | Tbsp. | lemon juice |
| 1 | tsp. | unsalted butter |
| 4 | Eggs | |
| 2 | whole wheat English Muffins | |
| 4 | slices Canadian bacon | |
| 2 | ripe, Fresh California Avocados*, sliced and fanned out | |
| As needed | sea salt | |
| As needed | freshly ground black pepper |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- In a bowl, combine yogurt, milk, cayenne pepper and lemon juice. Mix well. Pour into small pitcher.
- Boil water in an egg poaching pan. Lightly rub butter in each cup. Carefully crack eggs into cups. Poach eggs to desired doneness.
- Meanwhile, toast English muffin halves. Top each muffin with Canadian bacon slices and a poached egg. Add avocado slices, salt and pepper and ladle sauce over top.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Comments