Red Pepper & Avocado Eggs Benedict

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Red Pepper & Avocado Eggs Benedict

  • 20 Minutes
  • 2 Servings
  • 20 Minutes
  • 2 Servings

Ingredients

  • 2 slices Arnold Whole Grains Oatnut Bread, toasted
  • 4 eggs
  • 1 avocado, sliced
  • ¼ cup roasted red peppers, sliced
  • Hollandaise sauce (recipe follows)
  • Hollandaise Sauce Ingredients:
  • 3 egg yolks
  • 2 teaspoons lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ½ cup butter, melted
  • 2 tablespoons pico de gallo

Directions

  1. Poach eggs by gently cracking into simmering hot water and cook until egg whites are set, approximately 4 minutes.
  2. Remove eggs with a slotted spoon and transfer to a paper towel-lined plate to drain.
  3. Layer avocado on base of each toast slice.
  4. Top each toast with roasted red peppers and two poached eggs.
  5. Make the Hollandaise Sauce:
  6. In a medium-size sauce pan over low heat, whisk egg yolks, lemon juice, salt and cayenne pepper together.
  7. Slowly drizzle in melted butter and pico de gallo while whisking continuously for about 3 minutes.
  8. Remove sauce from heat and pour over each bread slice.

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