Canyon road eggs benedict
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | English muffins | |
| 8 | slices | Bacon, Canadian |
| 2 | Avocados | |
| 1 | cup | Mayonnaise |
| 8 | Eggs | |
| 2 | tablespoons | Juice, lime |
| Tabasco to taste | ||
Directions
GUACAMOLE HOLLANDAISE
Guacamole Hollandaise: Mash avocados; whip in mayonnaise, lime juice, and Tabasco with a wire whisk until smooth. Pour over Eggs Benedict.
Toast the English muffins and place the 2 halves on each plate.
Lightly saute Canadian bacon and top each muffin half with a slice.
Poach eggs and top each slice of bacon with 1 egg. Pour Guacamole Hollandaise sauce over them. Garnish with black olive slices and pimento and serve.
From: Christmas in New Mexico Posted on GEnie by JUNGLE.BOY, Dec 12, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
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