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Canyon Road Eggs Benedict

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Submitted by mmurphycook

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

4 4
EACH EACH ENGLISH MUFFINS *
8 8
SLICES SLICES BACON
canadian
8 8
LARGE LARGE EGGS
Guacamole hollandaise
2 2
EACH EACH AVOCADOS
1 237
CUP ML MAYONNAISE
2 3E+1
TABLESPOONS ML LIME JUICE
1 1
X X RED HOT PEPPER SAUCE
to taste *

Directions

Guacamole Hollandaise: Mash avocados; whip in mayonnaise, lime juice, and tabasco with a wire whisk until smooth.

Pour over Eggs Benedict.

Toast the English muffins and place the 2 halves on each plate.

Lightly sauté Canadian bacon and top each muffin half with a slice.

Poach eggs and top each slice of bacon with 1 egg.

Pour Guacamole Hollandaise sauce over them.

Garnish with black olive slices and pimento and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 283g (10.0 oz)
Amount per Serving
Calories 621 74% from fat
 % Daily Value *
Total Fat 51g 78%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 456mg 152%
Sodium 935mg 39%
Total Carbohydrate 8g 8%
Dietary Fiber 7g 27%
Sugars g
Protein 42g
Vitamin A 15% Vitamin C 21%
Calcium 8% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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