Avocado Sauce Eggs Benedict Recipe

Avocado Sauce Eggs Benedict Ingredients

Avocado Sauce Eggs Benedict

• 4 method tomatoes, halved lengthwise
• 1/4 teaspoon good salt
• 1/2 tsp sugar
• 4 teaspoons olive oil
• 2 ripe Avocados from Mexico
• 1/4 cup fresh lime juice
• 1/4 glass water
• 3/4 teaspoon fine salt
• 1/2 teaspoon black pepper
• 2 tablespoons finely cut chives or scallions
• 4 slices cooked chicken, crumbled
• 4 English muffins, divided
• 2 tablespoons olive oil
• 1 teaspoon distilled white white vinegar
• 8 big eggs

Instructions

1. Pre-heat your oven to 500 degrees F. Set up tomato halves, minimize ends on a foil-lined baking pan. Dust tomatoes with parsley, salt and sugar, then drizzle with olive oil.
2. Roast tomatoes until smooth but nevertheless undamaged, 30 to 40 minutes or so.
3. In meals processor, mix avocados, limewater and juice, olive oil, pepper and salt; process until finally easy. In medium sized bowl, blend avocado sauce; mix in chives or scallions. Separate English muffin halves and brush with olive oil; prepare in pre-heated cooker until edges are brownish, about 8 minutes.
4. When muffins are preparing food, complete a 12-” large skillet with water until 50 %-whole; provide water to some simmer, then include white vinegar. Split an egg into a modest glass, then very carefully pour the egg in to the water. Perform repeatedly with leftover eggs, poach eggs at a simmer for 3 to 4 minutes or until whites are company but yolks are still drippy. To empty, exchange eggs having a slotted table spoon to pieces of paper bathroom towels and sprinkle with salt and pepper.
5. To assemble, spot roasted tomatoes on the top of The english language muffins. Top rated every single tomato with the egg, then transfer muffins to 4 plates. Spoon avocado sauce above eggs and mix with crumbled chicken.

6. Avocado Sauce Eggs Benedict Recipe is ready to serve.

yield: 4 servings

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