Eggs Benedict with Avocado and Roasted Red Pepper
Ingredients
Hollandaise Sauce
-
½
cup
unsalted butter
-
2
large
egg yolks
-
2
tablespoons
freshly squeezed lemon juice
-
½
teaspoon
kosher salt
-
a pinch
cayenne pepper (optional)
Eggs Benedict
-
4
pieces
English muffins (sliced in half)
-
2
tablespoons
butter
-
1
small
avocado (sliced)
-
1
small jar
roasted red peppers (drained)
-
2
tablespoons
white vinegar (divided)
-
8
large
eggs
Instructions
- Melt the butter for the Hollandaise sauce in a saucepan over medium-low heat.
- Blend the egg yolks, lemon juice, salt, and cayenne in a blender until pale.
- Slowly stream the warm butter into the blender while it's running to create the sauce.
- Keep the Hollandaise sauce warm until ready to serve.
- Toast and butter the English muffins, then place them buttered side up on serving plates.
- Layer sliced avocado and roasted red peppers on top of the muffins.
- Poach the eggs by boiling water with salt and vinegar, then gently adding the eggs from cups.
- Cook the eggs for 3 minutes, then remove them with a slotted spoon.
- Place one poached egg on each muffin, drizzle with Hollandaise sauce, and serve immediately.
Nutrition Facts (estimated)
Servings
4 servings
Calories
582
Total fat
42g
Total carbohydrates
33g
Total protein
18g
Sodium
826mg
Cholesterol
487mg
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