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Loading... Hatch Chile Guacamole
This easy guacamole made with California Avocados and Melissa’s “Don Enrique” Hot Hatch Chile Powder makes…
Chipotle Guacamole Eggs Benedict
Total Time: 4 min
Cook Time:
Cook Time:
Serves: 2
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Ingredients
1 ripe Fresh California Avocado, seeded and peeled 1/2 chipotle pepper, seeded and minced 1 Tbsp. minced cilantro 1/2 tsp. fresh lime juice 1/8 tsp. salt, divided 1/8 tsp. ground pepper 1 tsp. vinegar 4 large eggs 4 whole wheat English muffins, split 1/2 cup crumbled queso fresco As needed Minced cilantro, for garnishInstructions
- In a medium-sized bowl, smash the avocado with the back of a fork. Stir in the chipotle pepper, cilantro, lime juice, salt and pepper. Set aside.
- Fill a large skillet with water to three-quarters full and set over medium heat. Bring the water to a simmer and add vinegar (any kind will do) and salt.
- Crack the eggs directly into the water. Make sure the water remains at a simmer, adjusting the heat as necessary.
- Cook for 3 minutes to achieve a perfectly poached egg. Using a slotted spoon, remove each egg from the water and blot on a paper towel to remove excess water before transferring to serving plate.
- Toast the English muffin halves and place two on each plate.
- Divide the guacamole and queso fresco evenly between the English muffins.
- Top each English muffin with a poached egg. Garnish with cilantro. Serve.
*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.
Did You Know?
You can’t always tell if an avocado is ripe just by its color.
Recipe Categories:
Blogger Recipes
Breakfast
Guacamole & Dips
Quick & Easy
Sandwiches, Burgers & Wraps
Snacks
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
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