Canyon road eggs benedict

Yield: 4 servings

Measure Ingredient
4 \N English muffins
8 slices Bacon, Canadian
2 \N Avocados
1 cup Mayonnaise
8 \N Eggs
2 tablespoons Juice, lime
\N \N Tabasco to taste


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

Similar recipes