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CALIFORNIA AVOCADO EGGS BENEDICT
Rating5 of 5 2
2 Ratings | 0 Comments
Author: Fresh Ideas with Leigh Ann Recipe Provided By the California Avocado Commission
Leigh Ann notes, "The creamy avocados and the lemony yogurt sauce make this a refreshing rich new breakfast solution! My family gave it two thumbs up!"
Cayenne pepper, to taste
whole wheat English Muffins
slices Canadian bacon
ripe, Fresh California Avocados*, sliced and fanned out
Freshly ground black pepper
- In a bowl, combine yogurt, milk, cayenne pepper and lemon juice. Mix well. Pour into small pitcher.
- Boil water in an egg poaching pan. Lightly rub butter in each cup. Carefully crack eggs into cups. Poach eggs to desired doneness.
- Meanwhile, toast English muffin halves. Top each muffin with Canadian bacon slices and a poached egg. Add avocado slices, salt and pepper and ladle sauce over top.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.
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