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
|As needed||Cayenne pepper, to taste|
|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
- 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.