I frequently make this spicy spinoff of classic eggs Benedict for my husband, who loves breakfast. I like the heat from the jalapenos and also that the avocado sauce is a healthier substitute for the usual hollandaise sauce. —Kara Scow, McKinney, Texas
Southwestern Eggs Benedict with Avocado Sauce
Southwestern Eggs Benedict with Avocado Sauce
Prep Time
20 min
Cook Time
10 min
Yield
6 servings
Ingredients
- 1 medium ripe avocado, peeled and cubed
- 1/2 cup water
- 1/2 cup reduced-fat sour cream
- 1/4 cup fresh cilantro leaves
- 2 tablespoons ranch salad dressing mix
- 2 tablespoons lime juice
- 2 tablespoons pickled jalapeno slices
- 1 garlic clove, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 6 slices whole wheat bread, toasted
- 12 slices deli ham
- 6 slices Monterey Jack cheese
- 2 teaspoons white vinegar
- 6 large eggs
Directions
- Preheat oven to 425°. Place first 10 ingredients in a blender; cover and process until smooth.
- Place toast on a baking sheet. Top each with 2 slices ham and 1 slice cheese. Bake until cheese is melted, 6-8 minutes.
- Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into pan.
- Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve immediately with ham and cheese toasts and avocado mixture.
Nutrition Facts
1 serving: 345 calories, 19g fat (8g saturated fat), 232mg cholesterol, 1069mg sodium, 19g carbohydrate (4g sugars, 3g fiber), 25g protein.
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