Baja 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.
Servings: 4 servings
Calories: 243kcal
Ingredients
- ½ avocado
- 4 tablespoons olive oil divided
- 2 teaspoons lemon juice
- 2 tablespoons water
- ¼ 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
- ½ cup fresh pico de gallo salsa
Instructions
- 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 ¼ of the salsa, and drizzle with ¼ of the avocado hollandaise sauce.
Nutrition
Serving: 1serving | Calories: 243kcal | Carbohydrates: 7g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 272mg | Potassium: 194mg | Fiber: 2g | Sugar: 3g | Vitamin A: 475IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg
