Categories: BreakfastDiabetic Low Glycemic Diet RecipesKeto-Low Carb Diet RecipesLow Calorie Diet RecipesVegetarian Diet Recipes

Avocado Eggs Benedict variations

Avocado Eggs Benedict

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Eggs Benedict variations to avoid the high-calorie hollandaise sauce including instructions for how to easily poach an egg and use avocado.

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Avocado Eggs Benedict

Master at home in no time this famous breakfast. Healthy, refreshing and low-carb, but most importantly its tasty!
Course Breakfast
Cuisine American
Diet Diabetic (low glycemic), Low Calorie, Vegetarian
Keyword authentic, party food, Quick, Stove top
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 4
Calories 234kcal
Author Chief Desirist Dr Hanna

Equipment

  • pepper grinder
  • Blender
  • food processor
  • toaster
  • Egg Rings Benedict

Ingredients

  • 3 TBSP Greek yogurt
  • 1 TBSP Mayoracha
  • 1 tsp Cento tomato paste
  • 1 avocado
  • 1 TBSP lime
  • 1/8 tsp salt
  • 4 eggs
  • 4 slices whole wheat bread
  • 4 slices tomatoes
  • ¼ cup cilantro chopped

Instructions

  • Start boiling the water in a skillet.
  • Meanwhile blend all avocado cream ingredients together including the tomato paste in a blender or food processor. Set aside.
  • Reduce water heating to simmering. Place four egg rings into the water. Slide each egg with the help of a half cup into the water carefully.
  • Simmer eggs, for 5-7 minutes or until the whites are completely set and yolks begin to thicken still soft.
  • Toast the bread and set aside in a covered breadbasket or plate.
  • Meanwhile put together the base: place a slice of bread on each of four serving plates. Spread them with the pizza sauce, then the avocado cream, add sliced tomatoes.
  • When the eggs are ready top each prepared bread slice with an egg.
  • Sprinkle some pepper on the eggs, then garnish half sandwiches with cilantro.

Notes

Related Recipes

Cornbread Tamale Pie Hungarian Goulash Soup Vegetarian Moussaka with Eggplant Creamy Beet Soup (Hungarian Céklakrémleves)
Chief Desirist Dr Hanna

Former PhD chemist turned to chocolatier. Now in New Hampshire USA starting a food business in my 3rd country, after NZ and AU. I’m very committed to sustainability, defined as buying locally, shunning preservatives & artificial ingredients, and using only natural fruits and herbs and highest cocoa content possible for chocolates

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Published by
Chief Desirist Dr Hanna
Tags: AmericanOne panquickstove top
4 years ago

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