Eggs Benedict with Avocado and Potatoes

Eggs Benedict with Avocado and Potatoes

Eggs Benedict with Avocado and Potatoes

Eggs Benedict with Avocado and Potatoes

Ingredients

  • 2 large fresh eggs
  • 1 teaspoon distilled white vinegar
  • 2 pieces Canadian bacon
  • 1 English muffin
  • Softened butter, for spreading on English muffin
  • 1 tablespoon chopped chives
  • Avocados
  • Chopped red potatoes
  • 1/4 cup red pepper and onions
  • pinch of salt and black pepper
  • 1 Tbsp Olive Oil

Instructions

  1. Chop potatoes and boil in pot of water for 20-30 minutes or until when potatoes are soft.
  2. Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add the vinegar. Carefully break eggs into simmering water. Cook for about 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and gently place them on a plate. Keep eggs warm until serving.
  3. Brown the Canadian bacon in a medium skillet over medium-high heat and toast the English muffins.
  4. Spread toasted muffins with softened butter, and top each muffin half with a slice of bacon and one poached egg.  Sprinkle with chives. Serve immediately.
  5. In a large saucepan, pour olive oil over medium high heat, then add pepper, onions and chopped potatoes. Add salt and black pepper. Steer for about 3-5 minutes until light brown texture then serve immediately.

 

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