
Easy Southwest Eggs Benedict with Avocado Hollandaise
Description
Ingredients
Main Ingredients:
- 8 eggs
- 4 whole grain English muffins
- 8 teaspoons queso fresco (optional)
Avocado Hollandaise Sauce:
- 1 avocado
- 1/4 cup Greek yogurt
- 1 tablespoon lime juice
- 1/4 cup cilantro leaves, lightly packed
- 1/8 teaspoon Himalayan pink salt
- 1/2 teaspoon hot sauce (yields mild heat, add more depending on flavor preferences)
Refried Beans (can substitute homemade with canned):
- 1 (15 oz.) can black or pinto beans, drained and rinsed
- 1/3 cup water
- 1/2 teaspoon virgin coconut oil
- 1 teaspoon minced garlic
- 1/2 cup chopped onion
- 1/4 teaspoon Himalayan pink salt
Instructions
- Preheat oven to 350 degrees. Lightly grease 8 muffin cups in a muffin tin. Add 1 tablespoon of water into each muffin cup (even if you’re not making a whole batch). Crack one egg into each of the greased muffin cups. Set aside.
- Hollandaise: In a high-powered blender, add and blend all avocado hollandaise ingredients. Scoop hollandaise out into a medium bowl and set aside.
- Refried beans: If making homemade refried beans, add beans and water to high-powered blender. Blend until beans become a paste. Heat a medium saucepan over medium heat. Add coconut oil, garlic and onions. Sauté for 2-3 minutes, until onions are slightly translucent in color. Add bean puree and reduce heat to low. Cover until you are ready to plate your Easy Southwest Eggs Benedict, stirring every few minutes.
- Place eggs in the oven and bake for 11-13 minutes (see notes above regarding variables that affect cook times). While eggs are baking, toast English muffins.
- Spread warm refried beans on top of each English muffin half. Top with one poached egg and hollandaise sauce. Crumble queso fresco on each. Serve
Notes
Always check for FfL-friendly ingredients.
We recommend organic ingredients when feasible.
- Category: Recipes
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