How to Make Eggs Benedict

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 Benedict

1 ripe avocado, pitted, peeled

¼ cup fresh lime juice, or more to taste

3 tablespoons extra-virgin olive oil

2 tablespoons water

Salt to taste

2 large russet potatoes

2 teaspoons extra-virgin olive oil

Salt and black pepper to taste

4 large eggs

½ cup thinly sliced red onion

1 teaspoon minced garlic

½ teaspoon ground cumin

½ teaspoon chili powder

½ large bell pepper, thinly sliced

½ cup corn kernels, fresh or frozen (thawed)

½ cup drained canned black beans

2 teaspoons adobo sauce from chipotle peppers

Directions

Info | Eggs Benedict

prep: 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 Hollandaise

Trusted Brands: Recipes and Tips, U.S. Potato Board,

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