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Friday, August 26, 2016

avocado sauce eggs benedict

Ingredients

  • Servings: 4
  • 4 medium tomatoes, halved lengthwise
  • 1/4 teaspoon fine salt
  • 1/2 teaspoon sugar
  • 4 teaspoons olive oil
  • 2 ripe avocados from mexico
  • 1/4 cup fresh lime juice
  • 1/4 cup water
  • 3/4 teaspoon fine salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons finely chopped chives or scallions
  • 4 slices cooked bacon, crumbled
  • 4 english muffins, split
  • 2 tablespoons olive oil
  • 1 teaspoon distilled white vinegar
  • 8 large eggs

Recipe

  • preheat oven to 500 degrees f. arrange tomato halves, cut sides up on a foil-lined baking pan. sprinkle tomatoes with salt, sugar and parsley, then drizzle with olive oil.
  • roast tomatoes until soft but still intact, 30 to 40 minutes.
  • in food processor, combine avocados, lime juice, water, olive oil, salt and pepper; process until smooth. in medium bowl, combine avocado sauce; stir in chives or scallions. separate english muffin halves and brush with olive oil; bake in preheated oven until edges are brown, about 8 minutes.
  • while muffins are cooking, fill a 12-inch heavy skillet with water until half-full; bring water to a simmer, then add vinegar. break an egg into a small cup, then carefully pour the egg into the water. repeat with remaining eggs, poach eggs at a simmer for 3 to 4 minutes or until whites are firm but yolks are still runny. to drain, transfer eggs with a slotted spoon to paper towels and sprinkle with salt and pepper.
  • to assemble, place roasted tomatoes on top of english muffins. top each tomato with an egg, then transfer muffins to 4 plates. spoon avocado sauce over eggs and sprinkle with crumbled bacon.

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