Eggs Benedict variations to avoid the high-calorie hollandaise sauce including instructions for how to easily poach an egg and use avocado.
Avocado Eggs Benedict
Recipe developed by Diet Desires.
Calories: 234 | Carbohydrates: 18g | Protein: 12g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 165mg | Sodium: 294mg | Potassium: 469mg | Fiber: 6g | Sugar: 3g | Vitamin A: 626IU | Vitamin C: 10mg | Calcium: 76mg | Iron: 2mg
Master at home in no time this famous breakfast. Healthy, refreshing and low-carb, but most importantly its tasty!
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 & Ingredients
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