This version of eggs Benedict adds some sabor Latino to this all time breakfast favorite with the fresh flavors of avocado and cilantro.
Ever since I can remember eggs benedict have been my favorite breakfast. I used to make them with my dad on Sunday mornings as they are also my mom’s favorite breakfast. Now I sometimes eat them for dinner too. Still I am not expert when it comes to making hollandaise sauce, if I have to be totally honest when I try to make hollandaise sauce from scratch it usually separates and it’s just a total disaster. But I am not a purist and am not afraid to take some short cuts so for this recipe I used Knorr’s Hollandaise sauce and added my own personal touch.
Back when I was a kid I hated avocados, which now seems crazy to me because they are probably my favorite food in the whole world. Seriously I could eat avocados every single day. So I thought why not combine avocados with my favorite breakfast to create the ultimate breakfast of all time, in my eyes anyway.
Avocado Toast Eggs Benedict With Cilantro Hollandaise Sauce
Ingredients
- 4 eggs
- 4 thick slices of baguette or other crusty bread you can also use English muffins
- 2 Hass avocados peeled, seeded and mashed
- 1 tablespoon of lime juice
- salt and pepper to taste
- salt and pepper to taste
- INGREDIENTS FOR THE CILANTRO HOLLANDAISE SAUCE
- 1 package of hollandaise sauce
- ¼ cup butter
- 1 cup whole milk
- ¼ chopped fresh cilantro
- 1 tablespoon freshly squeezed lime juice
- ¼ teaspoon dried chipotle chili pepper
- salt and pepper to taste
Instructions
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Preheat oven to 350 degrees. Arrange baguette slices on baking sheet; brush both sides with oil, and season with salt and pepper.
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Bake for about 15 minutes or until golden15 to 20 minutes, turning the bread over once during baking.
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Let cool on baking sheets.
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Combine the mashed avocado, lime juice and salt and pepper, set aside.
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Prepare the hollandaise according to the package’s directions using the butter and milk.
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While the sauce is cooking poach the eggs.
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Add the cayenne pepper, salt and cilantro to the sauce. Cover and keep warm until you are ready to serve.
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Spread the mashed avocado on the toast.
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Place a poached egg on each toast, drizzle with the cilantro Hollandaise sauce and garnish with fresh cilantro.
The cilantro gives the hollandaise sauce a tangy and fresh twist which combined with the soft avocado and a little kick from the chipotle makes for a delicious breakfast that you will want to wake up to. I can tell you that this Avocado Toast Eggs Benedict With Cilantro Hollandaise Sauce is not my new favorite breakfast.
Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .
When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.
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