Canyon Road Eggs Benedict
Yield
4 servingsPrep
15 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each | english muffins |
*
|
| 8 | slices |
bacon
canadian |
|
| 8 | large | eggs |
|
| Guacamole hollandaise | |||
| 2 | each | avocados |
|
| 1 | cup | mayonnaise |
|
| 2 | tablespoons | lime juice |
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
Trans-fat Free, High Fiber
Directions
Guacamole Hollandaise: Mash avocados; whip in mayonnaise, lime juice, and tabasco with a wire whisk until smooth.
Pour over Eggs Benedict.
Toast the English muffins and place the 2 halves on each plate.
Lightly sauté Canadian bacon and top each muffin half with a slice.
Poach eggs and top each slice of bacon with 1 egg.
Pour Guacamole Hollandaise sauce over them.
Garnish with black olive slices and pimento and serve.
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