Tex-Mex Eggs Benedict With Grilled Potato Slabs And Avocado-Lime Hollandaise
This had just the perfect amount of lemon (we like it very lemony).
Recipe Summary Tex-Mex Eggs Benedict With Grilled Potato Slabs And Avocado-Lime Hollandaise
This Tex-Mex Eggs Benedict with Grilled Potato Slabs and Avocado-Lime Hollandaise recipe is courtesy of Edible Perspective, a part of the U.S. Potato Board's Potato Lovers Club Program.
Ingredients | Eggs Benedict1 ripe avocado, pitted, peeled¼ cup fresh lime juice, or more to taste3 tablespoons extra-virgin olive oil2 tablespoons waterSalt to taste2 large russet potatoes2 teaspoons extra-virgin olive oilSalt and black pepper to taste4 large eggs½ cup thinly sliced red onion1 teaspoon minced garlic½ teaspoon ground cumin½ teaspoon chili powder½ large bell pepper, thinly sliced½ cup corn kernels, fresh or frozen (thawed)½ cup drained canned black beans2 teaspoons adobo sauce from chipotle peppersDirectionsInfo | Eggs Benedictprep: 30 mins cook: 1 hr total: 1 hr 30 mins Servings: 2 Yield: 2 servings
TAG : Tex-Mex Eggs Benedict With Grilled Potato Slabs And Avocado-Lime HollandaiseTrusted Brands: Recipes and Tips, U.S. Potato Board,
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