Southwestern Eggs Benedict with Avocado Sauce

Total Time Prep/Total Time: 30 min.
Yield 6 servings
Test Kitchen Approved
I frequently make this spicy spinoff of classic eggs Benedict for my husband, who loves breakfast. I like the heat from the jalapenos and also that the avocado sauce is a healthier substitute for the usual hollandaise sauce. —Kara Scow, McKinney, Texas

Ingredients

  • 1 medium ripe avocado, peeled and cubed
  • 1/2 cup water
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup fresh cilantro leaves
  • 2 tablespoons ranch salad dressing mix
  • 2 tablespoons lime juice
  • 2 tablespoons pickled jalapeno slices
  • 1 garlic clove, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 slices whole wheat bread, toasted
  • 12 slices deli ham
  • 6 slices Monterey Jack cheese
  • 2 teaspoons white vinegar
  • 6 large eggs

Directions

  1. Preheat oven to 425°. Place first 10 ingredients in a blender; cover and process until smooth.
  2. Place toast on a baking sheet. Top each with 2 slices ham and 1 slice cheese. Bake until cheese is melted, 6-8 minutes.
  3. Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into pan.
  4. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve immediately with ham and cheese toasts and avocado mixture.

Nutrition Facts

1 serving: 345 calories, 19g fat (8g saturated fat), 232mg cholesterol, 1069mg sodium, 19g carbohydrate (4g sugars, 3g fiber), 25g protein.

I frequently make this spicy spinoff of classic eggs Benedict for my husband, who loves breakfast. I like the heat from the jalapenos and also that the avocado sauce is a healthier substitute for the usual hollandaise sauce. —Kara Scow, McKinney, Texas
Recipe Creator

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