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.


yield: 4 SERVINGS
prep time: 10 MINUTES
cook time: 15 MINUTES
total time: 25 MINUTES


Ingredients

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


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 1/4 of the salsa, and drizzle with 1/4 of the avocado hollandaise sauce.


Nutrition Information:

YIELD: 4

SERVING SIZE: 1 serving
Amount Per Serving: CALORIES: 350

TOTAL FAT: 25g

SATURATED FAT: 5g

TRANS FAT: 0g

UNSATURATED FAT: 20g

CHOLESTEROL: 199mg

SODIUM: 364mg

CARBOHYDRATES: 24g

FIBER: 6g

SUGAR: 12g

PROTEIN: 10g

 


 

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