Vegetarian Eggs Benedict

What’s my treat for Mother’s Day? I always request this scrumptious version of Eggs Benedict and a frilly coffee for my special day. We didn’t make this dish after the AG diagnosis because traditionally it’s served with Canadian bacon. However, on a trip to Chicago and visit to the West Egg Cafe, I tried their amazing Albuquerque Turkey Benedict with shaved turkey breast and avocado slices and fell in love. The turkey solved the problem of mammal meat for the boys and when I went vegetarian I just took off the meat and it is sooooo good with just the avocado! Who knew? I know there are lots of other Eggs Benedict variations, so please share your favorite in the comments below. Happy Mother’s Day!

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English muffin, 1 whole per serving

2  Poached eggs per serving

1  Avocado, peeled and thinly sliced

Hollandaise Sauce (we use Knorr’s Hollandaise Sauce Mix)

Fresh parsley

 

Put water on to boil for the eggs. Prep the avocado and sauce as directed on the package. Toast the English muffins and cook the eggs in boiling water for 3 minutes for a runny yolk or longer if desired. Assemble as shown above. Salt to taste and garnish with parsley.

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