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I think back to Father’s Day when I was a kid and wonder how many ties and cufflinks are sitting in my dad’s closet. Of course, he always did his fatherly duty by exclaiming about how wonderful the tie was, then would dutifully wear it to work the next day, whether he truly liked it or not. If I had to do it all over again, I’d toss aside the ties and make him a full day’s worth of all of his favorite foods.
While my dad and I now live many miles apart and rarely get to see each other on Father’s Day, I imagine what I would make for him if we were together. He loves Eggs Benedict as much as I do, but we both try to be smart about what we eat and tend to shy away from the traditional Hollandaise sauce.
This version nixes the Hollandaise and replaces it with guacamole that gets its flavor from creamy, ripe California Avocados and a touch of smoky heat from chipotle peppers. Chipotle peppers are sold in cans in adobo sauce in most supermarkets. If you want a little extra heat, mix in a bit of the adobo sauce.
CHIPOTLE GUACAMOLE EGGS BENEDICT
If you haven’t poached an egg before, but really want to give it a shot (I promise that it is easier than it seems!), this method is the way to go. No fuss, no muss.
CHIPOTLE GUACAMOLE EGGS BENEDICT
Preparation: 7 minutes
Cook Time: 4 minutes
Total Time: 11 minutes
Serves: 2
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
Minced cilantro, for garnish
Instructions:
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.
If dad prefers the traditional Father’s Day cook-out, check out these grilling recipes.
