Southwest Eggs Benedict

I’ve mentioned loving breakfast for dinner several times before. While I’m all for keeping it simple most of the time, every once and awhile it’s nice to do something a little nicer. Eggs benedict is the epitome of fancy breakfast for me, but I actually hate hollandaise. This avocado sauce is amazing. Enjoy!

Southwest Eggs Benedict (Serves 6 – 1 per person)

½ cup white whole wheat flour
⅓ cup cornmeal
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon pepper
¾ cups corn kernels
½ bell pepper, diced
1 green onion, diced
1 garlic clove, minced
1 large egg
½ cup skim milk
1 tablespoon olive oil
1 ripe avocado
1 lemon, juiced
⅓ cup hot water
2 tablespoons olive oil
¼ teaspoon pepper
6 slices bacon, cooked
2 large tomatoes, sliced
6 eggs, poached

1. Preheat oven to 425.

2. In a bowl, combine flour, cornmeal, soda, salt, pepper, corn, bell pepper, green onion, and garlic. Add egg, milk, and 1 tablespoon olive oil. Mix until just combined.

3. Line a baking sheet with parchment paper. Spoon about ⅓ cup of batter in rounds spaced apart on baking sheet. Bake for 15-20 minutes until golden. Set aside.

4. Combine avocado, lemon juice, water, 2 tablespoons olive oil, and pepper in a food processor. Process until smooth. Add more water if needed to thin to desired consistency.

5. To serve, put 1 slice bacon and 2 tomato slices on top of a corn cake. Put a poached egg on top of that. Spoon avocado sauce over the top.

Nutritional Information (Amount per serving):

Calories: 419
Protein: 15 g
Fat: 29 g
Saturated Fat: 7 g
Cholesterol: 236 mg
Carbohydrates: 26 g
Fiber: 5 g
Sodium: 488 mg

Recipe source: slightly adapted from How Sweet Eats