Guacamole eggs benedict
4 large eggs
2 English muffins, split in half, toasted
2 Roma tomatoes, thinly sliced
2 tbsp chopped fresh parsley leaves, for garnish, optional
For the guacamole
2 ripe avocados, halved, seeded, and peeled
¼ cup diced red onion
2 tbsp chopped fresh cilantro leaves
Juice of 1 lime
Kosher salt and freshly ground black pepper, to taste
For the hollandaise sauce
4 large egg yolks
1 tbsp freshly squeezed lemon juice
1 tsp Sriracha sauce, optional
¼ tsp salt
6 tbsp unsalted butter, melted
Kosher salt and freshly ground black pepper, to taste
Serves
4
Preparation Time
20 minutes
Cooking Time
30 minutes
Main ingredients
Eggs, Vegetables
Recipe Type
Lunch Box, Breakfast, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy