Fresh off our holiday trip to Texas, I was charged with devising a “fresh start” breakfast recipe for January’s Recipe Redux. Hopelessly Tex-Mex obsessed at that point, and looking for any excuse to douse things in salsa, I trained my sight on eggs Benedict. This was a perfect candidate for a healthifying Redux, what with the sticks of butter involved in the traditional sauce and noticeable absence of anything recently derived from a plant.
But simply omitting the hollandaise and adding salsa doesn’t maintain the creamy, sloppy texture that is a good part of what makes eggs Benedict awesome. Enter the magic ingredient: avocado.
By mixing up these mean, green nutrient machines with some lime and hot sauce, I got a spicy sweet sauce with that desired creamy texture, minus all the saturated fat. Combining the sauce with salsa over poached eggs and corn biscuits, I ended up with Eggs BeneMex, a great Tex-Mex take on the traditional breakfast dish.
This isn’t one of my simpler recipes – you’ll be food-processing a sauce, poaching eggs on the stove, possibly baking your own biscuits, and then assembling the tasty little towers. But the taste and the visual appeal are worth the effort, so don’t let the fear of dishwashing deter you!
Eggs BeneMex (text file here)
I needed some guidance on how to poach an egg, which I found in this quick tutorial from Simple Recipes.
I first tried this recipe over cornbread, and it was way too sweet. I finally settled on a corn biscuit, using this recipe from Cooking Light. Really, any biscuit would do, and the more savory the better to balance the sweetness from the sauce and salsa.
6 servings, approx. 295 calories each
2 ripe avocados
¼ cup water
Juice of ½-1 lime
1-2 tsp chipotle Tabasco (or your hot sauce of choice)
6 corn biscuits
¾ cup salsa
For the sauce: scoop the avocado flesh out and add it to a food processor with the lime juice and Tabasco. Process until smooth and well-mixed (1 minute or so). Slowly add the water and continue processing, until the mixture has thinned out to a thick liquid. Pour out and set aside.
For the eggs: bring a shallow pan of water almost to a boil. Add a splash of vinegar. Crack an egg in to a small bowl, and gently slip it into the water from just above the surface. Use a spoon to push the whites back around the yolk, if needed. Repeat with the other eggs. Remove the pan from heat, cover, and let sit 3-4 minutes.
Place one egg on top of each biscuit, and top with a scoop of the avocado sauce. How much is a scoop? I didn’t measure, but let’s say 3-4 tablespoons, or 1/6 of the sauce per egg/biscuit. Top each of those with 2 tablespoons of salsa (more or less, to taste), and serve.
These Eggs BeneMex are certainly tasty, but don’t let this south-of-the-border jaunt be your last breakfast destination. Check out the links below to recipes from the foodie dietitians of Recipe Redux: