Red Pepper & Avocado Eggs Benedict
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Ingredients (2 Servings)
2 slices Arnold® Whole Grains Oatnut Bread, toasted
1 avocado, sliced
¼ cup roasted red peppers, sliced
Hollandaise sauce (recipe follows)
Hollandaise Sauce Ingredients:
3 egg yolks
2 teaspoons lemon juice
¼ teaspoon salt
¼ teaspoon cayenne pepper
½ cup butter, melted
2 tablespoons pico de gallo
- Poach eggs by gently cracking into simmering hot water and cook until egg whites are set, approximately 4 minutes. Remove eggs with a slotted spoon and transfer to a paper towel-lined plate to drain.
- Layer avocado on base of each toast slice. Top each toast with roasted red peppers and two poached eggs.
- Make the Hollandaise Sauce. In a medium-size sauce pan over low heat, whisk egg yolks, lemon juice, salt and cayenne pepper together. Slowly drizzle in melted butter and pico de gallo while whisking continuously for about 3 minutes. Remove sauce from heat and pour over each bread slice.