Pesto Avocado Eggs Benedict

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I’m back with a mouthwatering recipe for eggs benedict! Here we have a whole wheat English muffin, with a light spread of pesto, a crispy piece of Canadian bacon, a heaping scoop of avocado, a poached egg, and some classic, buttery Hollandaise sauce. Topped with some sprigs of greens! This is not for you if you’re on a diet. But it is for you if you want a savory, fancy meal that is simple to make! I made these with 3 of my best friends for brunch, and it was a lot of fun! It’s awesome that God allows us to encourage each other, laugh with each other, and keep each other grounded. In fact, I would say that God provides the most perfect people and most perfect encounters with people in your life for the best reasons. And sometimes you have to wait and be patient for these people to come. That is what I’ve been learning over the past few months, especially in this transitional stage. What helps? Prayer. Just prayer, and perseverance. And family, too. Because if you don’t have friends..haha you always have family that will love you no matter what.

if you are in that low point or are lacking in your joy in Christ, remember this:

“Gracious is the Lord, and righteous; our God is merciful. The Lord preserves the simple; when I was brought low, he saved me.” {Psalm 116:5-6}

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Ingredients

Makes 4 (2 muffin) servings

For the eggs benedict:

  • 8 eggs
  • 1 Tbsp vinegar
  • 8 pieces of Canadian Bacon- I got the “Healthy” Canadian Bacon from Trader Joe’s (whatever that means..)
  • 4 English muffins, split in half (so basically 8 halves)
  • 2 large ripe avocados, mashed (season with salt/pepper if you like, but it’s optional)
  • store-bought pesto (or you can make it yourself!)
  • salt and pepper
  • 1/2 cup of microgreens (optional)

For the hollandaise sauce: 

  • 10 tbsp unsalted butter
  • 4 egg yolks
  • 1 Tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • dash of cayenne or tabasco sauce (optional)

Directions

  1. Start out by boiling a pot of water (make sure you put enough water). While that is boiling, make the Hollandaise sauce.
  2. To make blender hollandaise, melt 10 Tbsp unsalted butter. Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color. Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste.Transfer it to a container you can use for pouring and set it on a warm – but not hot – place on or near the stovetop.
  3. Next, once the water is boiling, add the vinegar. Crack one egg at a time, into a bowl. Then using a big spoon, make circular motions in the boiling water until you have a whirlpool effect. As the water is still moving, gently slide the egg into the water. The egg should wrap back around itself as it spins around in the water. You can add more than one egg at a time, just making sure they don’t get caught with each other. Now, the tricky part is cooking the eggs perfectly. You are going for a runny middle, but that can be hard especially with a pot of boiling water. We basically boiled for 4-5 minutes with the heat on, but it kind of overcooked. I would recommend turning the heat off, once you have all your eggs in, and letting it cook for 4 minutes or so without direct heat. When the eggs are cooked to your liking, use a slotted spoon and gently lift it out.
  4. Take another pan, with some cooking spray, butter, or oil, and toast your muffins.
  5. Next brown the Canadian bacon.
  6. To assemble, take muffin and spread with pesto. Add bacon, avocado, and then poached egg. Lastly, drizzle and let the Hollandaise sauce ooze down the sides of the egg. Top with some greens!

For a great video on the method: click here

PC: to my beautiful friend, Kelsey

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