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Tex Mex Eggs Benedict with Creamy Avocado Hollandaise
KITCHENAID13Ingredients
50Minutes
630Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 English muffins (halved)
- 8 strips bacon
- 8 large eggs
- 3/4 cup pico de gallo (fresh)
- 1 avocado (ripe)
- 1 garlic clove
- 2 Tbsp. lemon juice
- 1 tsp. Dijon mustard
- 1/4 tsp. salt
- 3 dashes hot sauce
- 1 cup water
- 1 Tbsp. white vinegar (for boiling water)
- cilantro (for garnish, optional)
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Directions
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and lay the bacon strips in a single layer. Bake the bacon for 15-20 minutes. When it reaches a rich red color, remove the baking sheet from the oven and drain the bacon strips on a paper towel lined plate. Fold the bacon strips into Vs.
- Meanwhile, bring water to boil in your 8.0-Quart Stockpot from your KitchenAid® Stainless Steel 8-Piece Set. Add a tablespoon of vinegar to the water.
- Cut the English muffins in half and toast until golden.
NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories630Calories from Fat400 |
% DAILY VALUE |
Total Fat44g68% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol460mg153% |
Sodium1220mg51% |
Potassium660mg19% |
Protein26g |
Calories from Fat400 |
% DAILY VALUE |
Total Carbohydrate37g12% |
Dietary Fiber7g28% |
Sugars6g |
Vitamin A25% |
Vitamin C20% |
Calcium15% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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