Taste of Home
Southwestern Eggs Benedict with Avocado Sauce
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
I frequently make this spicy spinoff of classic eggs Benedict for my husband, who loves breakfast. I like the heat from the jalapenos and also that the avocado sauce is a healthier substitute for the usual hollandaise sauce. —Kara Scow, McKinney, Texas
Ingredients
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1 medium ripe avocado, peeled and cubed
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1/2 cup water
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1/2 cup reduced-fat sour cream
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1/4 cup fresh cilantro leaves
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2 tablespoons ranch salad dressing mix
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2 tablespoons lime juice
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2 tablespoons pickled jalapeno slices
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1 garlic clove, chopped
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1/4 teaspoon salt
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1/8 teaspoon pepper
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6 slices whole wheat bread, toasted
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12 slices deli ham
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6 slices Monterey Jack cheese
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2 teaspoons white vinegar
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6 large eggs
Directions
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1.
Preheat oven to 425°. Place first 10 ingredients in a blender; cover and process until smooth.
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2.
Place toast on a baking sheet. Top each with 2 slices ham and 1 slice cheese. Bake until cheese is melted, 6-8 minutes.
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3.
Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into pan.
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4.
Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve immediately with ham and cheese toasts and avocado mixture.
Nutrition Facts
1 serving: 345 calories, 19g fat (8g saturated fat), 232mg cholesterol, 1069mg sodium, 19g carbohydrate (4g sugars, 3g fiber), 25g protein.
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