California Bacon and Eggs Benedict

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California Bacon and Eggs Benedict
California Bacon and Eggs Benedict
Approximate restaurant cost: $12 per person
Approximate home cost: $2 to $3 per person
2 English muffins toasted
4 strips bacon cooked crisp
1/2 ripe avocado peeled and sliced
4 eggs
3 tbsp. regular or light mayonnaise
1 tbsp. orange juice freshly squeezed
1 tbsp. Dijon mustard
pepper freshly ground
Prep time: 15 minutes, Cook time: about 15 minutes total

Top muffins with bacon and avocado; set aside. To
poach eggs, break into buttered custard cups and set in a
pan filled with 2 inches of simmering water. Cover and
cook for 3 to 5 minutes or until eggs are cooked as you
like. Alternatively, cook in a microwave egg poacher
according to package directions. Place an egg on each
muffin half. Whisk together mayonnaise, orange juice and
mustard; warm over very low heat, but do not boil. Spoon
sauce over eggs and top with pepper.

Makes 2 large or 4 small servings.

Tip! This recipe uses a mock hollandaise sauce, which is
easier to prepare than the traditional version.

Wine Pairing: Domaine Chandon Brut
This California spin on a classic deserves a California
classic! About $18 in our stores, about $35 in most
Wine Suggestion

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Comments   To add your comments, please log in.

This was very good!! The sauce was very different but excelent

  Comment Number: 4840
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Looks great, but should probably be moved from meatless section. : )

  Comment Number: 6428
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Oops! Thanks for the heads up!

  Comment Number: 6429
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