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
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
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.
SERVING SIZE: 1 serving
Amount Per Serving: CALORIES: 350
TOTAL FAT: 25g
SATURATED FAT: 5g
TRANS FAT: 0g
UNSATURATED FAT: 20g