California Bacon and Eggs Benedict

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California Bacon and Eggs Benedict

California Bacon and Eggs Benedict
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. freshly squeezed orange juice
1 tbsp. Dijon mustard
freshly ground pepper

Prep: 15 minutes, Cook: about 15 minutes total
Serves: 2 large or 4 small

1. Top muffins with bacon and avocado; set aside.

2. 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.

3. Whisk together mayonnaise, orange juice and mustard; warm over very low heat, but do not boil. Spoon sauce over eggs and top with pepper.

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

Wine Suggestion
Domaine Chandon Brut
Nutritional Information:
600 calories, 24 g protein, 41 g total fat (9 g sat., 0 g trans), 32 g carbohydrate, 5 g fiber, 3 g sugar, 510 mg cholesterol, 910 mg sodium, 15 points


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

Comment Number: 4840

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