Tex-Mex Eggs Benedict with Grilled Potato Slabs and Avocado-Lime Hollandaise

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This Tex-Mex Eggs Benedict with Grilled Potato Slabs and Avocado-Lime Hollandaise recipe is courtesy of Edible Perspective, a part of the U.S. Potato Board's Potato Lovers Club Program.

2
2
Prep Time:
30 mins
Cook Time:
1 hrs
Total Time:
1 hrs 30 mins
Servings:
2
Yield:
2 servings

Ingredients

Avocado-Lime Hollandaise:

  • 1 ripe avocado, pitted, peeled

  • ¼ cup fresh lime juice, or more to taste

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons water

  • Salt to taste

Eggs Benedict:

  • 2 large russet potatoes

  • 2 teaspoons extra-virgin olive oil

  • Salt and black pepper to taste

  • 4 large eggs

  • ½ cup thinly sliced red onion

  • 1 teaspoon minced garlic

  • ½ teaspoon ground cumin

  • ½ teaspoon chili powder

  • ½ large bell pepper, thinly sliced

  • ½ cup corn kernels, fresh or frozen (thawed)

  • ½ cup drained canned black beans

  • 2 teaspoons adobo sauce from chipotle peppers

Directions

  1. Place hollandaise ingredients (avocado, lime juice, 3 tablespoons olive oil, water) in your blender and turn on until smooth. Scrape the sides as needed. Add salt to taste. The sauce should be thick and creamy, but if needed add a bit more lime juice, oil, and/or water to get it moving more. Refrigerate until ready to use.

  2. Preheat your grill to 375 degrees F. Slice the potatoes lengthwise into 1/3-inch-thick slabs. Drizzle with 2 teaspoons olive oil and rub over both sides. Generously top with salt and pepper. Place on the grill for about 12-15 minutes. Flip and continue to grill until fork tender, about 15 minutes. If your potatoes finish before you're done cooking the vegetables, turn the heat off on the grill with the lid shut and leave them there to stay warm until you're ready.

  3. My egg poaching method: While the potatoes grill, place about 4 inches of water in a large pot. Heat over high with the lid on until the water simmers. Uncover and reduce heat so the water is just barely simmering a few small bubbles. Maintain this heat throughout the poaching process. Place 2 paper towels on a large plate. Crack 1 egg in a small bowl. Gently swirl your water with a spatula in one direction and slowly pour the egg into the center of the pot. Gently swirl the water a few times around the egg then let it be for 4 minutes. Carefully remove with a slotted spoon and drain on the paper towels; repeat for each egg, using the same water.

  4. Heat a pan over medium with a drizzle of oil. Place the onion in the pan with a good pinch of salt and let it cook, stirring every minute or so, for about 8 minutes. Add the garlic, cumin, and chili powder and cook for another minute. Return the pot of water to just below a simmer. Add the bell pepper to the pan and cook for another 3-4 minutes, stirring once in a while, until just starting to soften. Add the corn and black beans and cook until hot. Stir in the adobo sauce and turn to low.

  5. Place all eggs gently back in the warm water and let them reheat for no longer than 1 minute. Place potato slabs on 2 plates with the veggie mixture over top. Remove eggs with a slotted spoon or place on the paper towel to drain the water and then place them on top of the veggie mixture (2 for each serving). Top with the avocado hollandaise, salt, pepper, and hot sauce if desired. Serve immediately.

Cook's Notes:

Poached eggs: It's totally normal to see a lot of the egg white left swirling in the pan after each egg. Grilled sweet potatoes would also do well for this. Place leftover hollandaise in an airtight container in the fridge for 2-3 days.

Created by Ashley at Edible Perspective (www.edibleperspective.com).

Nutrition Facts (per serving)

936 Calories
51g Fat
100g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 936
% Daily Value *
Total Fat 51g 65%
Saturated Fat 9g 45%
Cholesterol 372mg 124%
Sodium 595mg 26%
Total Carbohydrate 100g 36%
Dietary Fiber 22g 78%
Total Sugars 8g
Protein 28g
Vitamin C 132mg 662%
Calcium 156mg 12%
Iron 7mg 41%
Potassium 2643mg 56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.