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

May 14, 2023May 14, 20230 1
Tex-Mex Eggs Benedict with Grilled Potato Slabs and Avocado-Lime Hollandaise - A unique twist on a classic breakfast dish
in Breakfast/Brunch

Prep

15 min

Cook

20 min

Ready In

35 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

Avocado-Lime Hollandaise :
1 ripe avocado , pitted , peeled
1/4 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
1/2 cup thinly sliced red onion
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 large bell pepper , thinly sliced
1/2 cup corn kernels , fresh or frozen ( thawed )
1/2 cup drained canned black beans
2 teaspoons adobo sauce from chipotle peppers

Nutrision Information

Servings Per Recipe
4
Calories
443
Sugar
3g
Fat
28g
Tex-Mex Eggs Benedict with Grilled Potato Slabs and Avocado-Lime Hollandaise is a creative and flavorful take on a classic breakfast dish. The Tex-Mex flavors of this dish provide a unique twist on traditional Eggs Benedict, while the avocado-lime hollandaise adds a fresh and healthy take on traditional hollandaise sauce. The use of grilled potato slabs instead of traditional English muffins offers a low-carb and gluten-free option. This dish is a perfect breakfast option for those who enjoy bold flavors and a healthy twist on classic dishes.

Instructions

1.Preheat the grill to high heat.
2.In a small blender, combine the avocado, lime juice, olive oil, water, and salt. Blend until smooth and set aside.
3.Slice the potatoes into slabs and brush with olive oil. Season with salt and black pepper.
4.Grill the potato slabs until tender and brown on both sides, about 10 minutes per side.
5.In a large skillet over medium heat, cook the eggs to your desired level of doneness.
6.In a separate skillet, sauté the red onion and garlic until tender. Add the cumin, chili powder, bell pepper, corn, black beans, and adobo sauce and cook for an additional 3 minutes.
7.To assemble, place two potato slabs on each plate. Top each with an egg and spoon the vegetable mixture on top. Drizzle each serving with the avocado-lime hollandaise sauce.

PROS

This dish is a unique twist on classic Eggs Benedict, offering a Tex-Mex flavor that is sure to please.

The use of avocado-lime hollandaise provides a healthier and fresher take on traditional hollandaise sauce.

CONS

This dish can be time-consuming to prepare and may require the use of multiple pans.

Some may find the combination of Tex-Mex flavors with a breakfast dish to be unusual.

HEALTH & BENEFITS

This dish is high in protein and fiber, making it a filling breakfast option.
The incorporation of avocado in the hollandaise sauce provides beneficial healthy fats and vitamins.
The mixture of vegetables adds additional vitamins, minerals, and fiber to the dish.

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