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
Pingback: Halloween Recipe Roundup | Food for Thought RD