Eggs Avocado Benedict Style
Ingredients20 m servings 291 cals
- Rinse avocados, cut in half and remove the pit. Spoon avocado into a zip top plastic bag. Add lemon juice, salt and pepper. Press out air and seal bag. Cut off tip of one end of bag. In skillet, cook Canadian bacon until hot and lightly browned around edges. Place one slice of Canadian bacon on each muffin half. Top with poached egg. Pipe avocado spread over egg.
Per Serving: 291 calories; 18.6 g fat; 19.1 g carbohydrates; 14 g protein; 210 mg cholesterol; 883 mg sodium. Full nutrition
ReviewsRead all reviews 6
Eggs-cellent! I love Eggs Benedict and I'm very fond of avocados too. I wasn't sure I'd like the two together, however, and I'm glad I gave it a try. It was soooo much better than I even ima...
Very delicious and very good for you too! The only thing I might change next time is to use slightly less lemon juice. Will definitely make again!
Made with bottled lemon juice scaled back to just one tablespoon, but had strong lemon flavor. Added sour cream to mellow that overbearing lemon taste. Also added fresh baby spinach leaves to ...
This was great! I was searching for a diabetic friendly breakfast and this is perfect. I substituted whole wheat sourdough so it'd be OK for my diet restrictions. I also subbed fake bacon for h...