Ingredients

The following ingredients have 4 Servings
  • Eggs Benedict BLT
  • 8 slices center cut bacon
  • 4 cups arugula
  • 2 teaspoons lemon juice
  • Freshly ground pepper, to taste
  • 4 eggs, poached
  • 4 halves baguette or english muffin, toasted
  • 4 slices beefsteak tomatoes
  • ½ Mission Avocado, sliced
  • Avocado Hollandaise, for topping
  • Avocado Hollandaise
  • 1 Mission Avocado (½ cup mashed and packed)
  • 1 lemon, juiced (3 tablespoons lemon juice)
  • 1 tablespoon olive oil
  • 3 tablespoons water
  • ⅛ tsp salt
  • ⅛ tsp cayenne pepper

Instruction

  • Preheat oven to 400 degrees F and line baking sheet with parchment paper. Arrange bacon evenly on sheet and bake for 15-20 minutes until crispy and fully cooked. Remove from oven and place bacon strips on plate lined with paper towels to soak up drippings.
  • In small bowl, toss together arugula and lemon juice until greens are coated. Season with freshly ground pepper.
  • To make Avocado Hollandaise, combine avocado, lemon juice, olive oil, water, salt and cayenne pepper in blender or food processor and blend until smooth. Set aside.
  • Assemble Eggs Benedict BLT by layering baguette with bacon, tomato, arugula, avocado slices, poached egg and top with avocado hollandaise.