Tuesday, September 25, 2012

Breakfast and the Beach


After Tashlict service, Thatboy headed back down to San Diego, leaving me and Thatbaby up in Orange County.  See, Thatbaby's daycare was closed for both days of Rosh Hashannah, so I planned for a playdate in Orange County last Tuesday. 



We hit the beach and Thatbaby got another day in the sand.  He's getting a lot of those lately.  The weather here has been more than cooperative - it's been downright hot!  The dog days of summer indeed.

One of the great things about summer are the sweet, creamy avocados that become insanely cheap.  I use them in just about everything lately.  Thatbaby is also a fan, as I use avocado in place of mayonnaise in most of his sandwiches. 

With that in mind, when I stumbled across these avocado eggs benedicts I knew they would be a great breakfast hit.  For Thatboy and I, the benedicts were topped with the recommended chipotle hollandaise sauce, which Thatboy finds to be far superior to regular hollandaise sauce.

Thatbaby gets a modified version with no sauce, and a hard-poached egg.  I was right about them being a hit.  He loved his.  I even think I saw him licking his English muffin, and with avocados this delicious, can you blame him?


Avocado Eggs Benedict in Chipotle Hollandaise Sauce (From Confections of a Foodie Bride)
  • 2 English muffins
  • 4 slices bacon
  • 1 avocado
  • Salt
  • Pepper
  • 4 eggs
  • 2 egg yolks
  • Juice of 1/2 lemon
  • Pinch of Salt
  • 1 chipotle + 1 Tbsp adobo sauce (from canned chipotles in adobo)
  • 1 stick of butter, melted

  1. Heat a sauce pan with 2 inches of water to a simmer.
  2. Split the English muffins in half and toast until browned.
  3. Cook the bacon to a crisp and set aside.
  4. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
  5. Add a pinch of salt and mash with a fork.
  6. Spread the avocado over the toasted English muffin halves and top with the bacon.
  7. Crack 1 egg at a time into a separate small bowl or cup. Stir the simmering water with a spoon and gently pour the egg into the swirling water. Repeat with the second egg (I poach two at a time).
  8. Cook the eggs for 2 1/2 minutes, until the whites are cooked through. Remove with a slotted spoon and let drain for a minute before placing on top of the bacon.
  9. Cook the remaining two eggs and serve seasoned with salt and pepper.
  10. Place egg yolks, lemon, salt, chipotle and adobo sauce in the blender.
  11. Blend for 30 seconds before streaming in the melted butter
  12. Serve immediately.

6 comments:

  1. Nice twist on the classic That Girl.

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  2. I would be licking my fingers if I had this on my table be sure about it!

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  3. Wow,
    That looks delicious and so inviting!

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  4. Wow,
    That looks delicious and so inviting!

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  5. Um, wow. That's so many of my favorite foods piled high with a runny yolk streaming down the sides. Must make!!!

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