Skip to main content

blt

BLT Eggs Benedict with Avocado Hollandaise


BLT Eggs Benedict wtih Avocado Hollindaise_

I’m a breakfast girl. I’m also an avocado girl. So when California Avocado Commission asked me something along the lines of: "Hey Jackie, wanna come to a fancy schmany Beverly Hills restaurant and have a schmancy chef make you Breakfast For Dinner? Oh and you get to make cocktails with avocados," My answer didn’t require much debate.

Schamncy Chef Neal did an outstanding job feeding Los Angeles bloggers an array of Avocado Breakfast foods. They even sent us home with a goodie bag that included a bag of avocados and a cutting board. AND if that doesn’t sound great to you, you’re probably not a food blogger. We seem to have an unreasonable affinity for bags of produce and cutting boards.

I also have a great love of the Eggs Benedict (I’m probably an old man, given the love I also have for stout beer and cable knits) but after waitressing my way through college, working the early shift at a breakfast joint, I’ll never be able to eat hollandaise at a restaurant (if you read this book, you’ll also know why). Because of these two things, I tend to make it myself about once a month. Add the creaminess of an avocado and I’ll lick it right out of the blender and don’t you try and stop me.

BLT Eggs Benedict with Avocado Hollandaise

Ingredients

  • 1 large ripe California avocado, diced
  • 2 egg yolks
  • 3 tbs butter
  • 2 tbs lemon juice
  • pinch each of salt, pepper and cayenne
  • 4 English muffins, split and toasted
  • 8 slices tomatoes
  • ½ cup baby arugula
  • 8 strips bacon, cooked
  • 8 eggs, poached
  • Yield 8 (4 to 8 servings depending on serving preference)

Instructions

  1. Add the diced avocado to a blender or food processor, process until smooth.
  2. Add the egg yolks and process until well combined.
  3. Heat the butter in a microwave safe bowl until very hot.
  4. While the food processor is running, slowly add the melted butter until well combined. Add the lemon juice, salt, pepper and cayenne, process to combine.
  5. Add the English muffins to a plate, cut sides up. Top each half with a slice of tomato, a few leaves of arugula, bacon, and a poached egg.
  6. Spoon avocado hollandaise over eggs. Serve immediately.

BLT Eggs Benedict wtih Avocado Hollindaise 2

BLT Caprese Sliders With Puff Pastry Buns

Small food is for the commitment phobic. 

Or maybe just for those of us that want to experience everything. 

I don’t want to have to decide between a pull pork sandwich, bree grilled cheese and a burger. I want them all. Which is why I will always owe a debt of gratitude to Spain and the brilliance of Tapas. 

Some people want to hunker down with a bowl of their favorite food and call it a day. I fancy myself more of a food gypsy. I want a bite of everything. I’m the girl at the Thanksgiving dessert table that takes a sliver of each piece of pie, brownie, and cake onto one plate because the idea of not knowing what each type of pie, plus the cherry brownie, plum tart and the pumpkin turtle cheesecake all taste like is unthinkable. While other people can just take a slice of apple pie and watch the game. Lucky bastards. 

BLT Caprese Sliders With Puff Pastry Buns

2 sheets  Puff Pastry

3 tbs butter, melted

1/2 tsp course Kosher salt

5-6 Roma Tomatoes

2 tbs Pesto Sauce

20 spinach leaves

4 balls Fresh Mozzarella, Bocconcini size

10 slices of bacon, cooked and cut in half

Preheat oven to 350.

On a lightly floured surface, roll out one sheet of puff pastry to approximately 14.5 inches by 16.5 inches. Using a 3 inch biscuit cutter, cut out 20 circles. Repeat for the second puff pastry sheet.

Brush each puff pastry round with melted butter and sprinkle lightly with salt.  Line a baking sheet with parchment paper and transfer the circles to the baking sheet(s), butter side up.

Bake for 16-19 minutes or until golden brown. Remove from oven and allow to cool.

While those are baking, prepare your ingredients.

Cut each Mozzarella ball into 5 slices, set side.

Cut the off the stem end of the tomato, as well as the opposite, pointed end of the tomato. Cut the remaining tomato into ¼ inch slices. You will need 20 slices.

Once the puff pastry has cooled, assemble to sliders:

Take one puff pastry round, spread with about ¼ tsp of pesto sauce. Top with a tomato slice, then a spinach leave, then mozzarella slice, then slice of bacon and top the entire thing with another puff pastry round. Secure with a 3.5 inch skewer, if desired.

Follow me on twitter

Follow me on Pinterest

Like Domestic Fits on Facebook