Baja Eggs Benedict is a spicy take on the traditional breakfast dish. By using pre-made vegetable cakes, the dish only takes a few minutes to prepare.
Ready in 25 minutes
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I’ve been in a breakfast rut, my friends.
For months now, I’ve been going through the same rotation of foods every morning. Poached eggs on toast. Oatmeal. Omelet. Yogurt bowl. Repeat. Snoorrrreee. I’m so bored with my breakfasts! I lean on those four items because they’re healthy, relatively fast, and tend to energize me pretty well (except one of them, which I always seem to feel hungry an hour after I eat it—I’m looking at you oatmeal). But man, the breakfast table isn’t even close to exciting for me anymore.
Whenever I’m a food rut, I try to pull myself out of it by thinking of the best meals I ever had. And when it comes to breakfast, one of the very best breakfasts I ever had was on my 30th birthday. Craig and I headed to a small breakfast joint nearby. We sat out on the little tables on the sidewalk and people watched while we downed the most amazing breakfast. There were two stars of the show. One was a Key Lime Pie Pancake (!) that Craig and I split for breakfast dessert (breakfast dessert is totally a thing right?), and the other was Baja Eggs Benedict—spicy vegetable cakes, topped with perfectly poached eggs, chorizo sausage, fresh pico de gallo, and a creamy avocado Hollandaise sauce. Are you drooling yet?
I’ve been meaning to recreate that dish for you guys for a while now, but every time I went to attempt it, it always seemed way too complicated to take on. There are so many different elements (the cakes, the eggs, the salsa, the Hollandaise), that it seemed like one of those dishes that would take so long, you might as well be serving it for lunch by the time it is finished. As delicious as the dish is, it was definitely one of those that was best left to the professional chefs at the restaurant. Until now…
I let out a little “yip!” of joy when I opened an email from the fine folks a Dr. Praeger’s asking me if I had any fun ideas for how I could serve up some of their veggie cakes for breakfast. Oh, did I ever have an idea! I knew exactly what I was going to whip up with these cakes.
I tend to shy away from processed, convenience foods because so often they are packed with not-so-good-for-you ingredients, but these vegetable cakes from Dr. Praeger’s are not only full of completely recognizable ingredients, but they also are free of diary and soy—meaning I can eat them to my heart’s content! Admittedly, being the über cheapskate I am, I have a hard time shelling out the cash for pre-made natural food items like these cakes on a regular basis, but I do think they are a great option for when I want to help myself break out of a rut and have something a little bit special (and they’re definitely more affordable than heading out to breakfast). These cakes were the absolute perfect base for my fun, spicy take on eggs benedict.
Baja eggs benedict is a spicy take on the traditional breakfast dish. By using pre-made vegetable cakes, the dish only takes a few minutes to prepare.
- 1/2 avocado
- 4 tablespoons olive oil, divided
- 2 teaspoons lemon juice
- 2 tablespoons water
- 1/4 cup fresh cilantro
- Salt and pepper, to taste
- 4 Dr. Praeger’s Vegetable Cakes (the sweet potato and roasted corn are my favorites)
- 4 eggs, poached
- 1/2 cup fresh pico de gallo salsa
- In the basin of blender, combine the avocado, 2 tablespoons of olive oil, lemon juice, water, cilantro, salt and pepper. Pulse until very smooth. Set aside.
- Heat the remaining olive oil over medium-high heat in a large, non-stick skillet. Add in the vegetable cakes and cook until the sides are brown and crisp, about 3 minutes per side.
- To assemble the eggs benedict, place a poached egg on top of each veggie cake, top with 1/4 of the salsa, and drizzle with 1/4 of the avocado hollandaise sauce.