Recipes

Breakfast and Brunch

Southwestern Eggs Benedict with Avocado Sauce

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

Description

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.