Don’t get me wrong.
I love pancakes, waffles, and eggs.
But I can’t be the only one who wishes there were vegetables on my breakfast plate.
This green eggs benedict packed with Mexican flavors satisfies me.
On the toasted English muffin you’ll find avocado slices, pico de gallo, and a poached egg, topped with cilantro/scallion sauce.
My avocado was not quite ripe yet, but I used this meathod to soften it a little bit, and I think it worked (I should mention that my avocado was not rock hard to begin with); I wrapped my avocado with foil tightly, placed in the oven at 200F for 20 minutes, and cooled it in the fridge.
I love avocado!
I do like hollandaise sauce, but this green sauce is as tasty as hollandaise AND makes me feel good during and after the meal!
Be generous. Pour as much as you want.
Another thing I was excited about today’s breakfast was this plate.
Terry and I drove to Wahpeton North Dakota yesterday to attend our nephew’s college graduation ceremony.
We had a little time to explore the town before the ceremony, and I found these retro plates at this cute vintage store.
I thought these plates looked 1950-ish, and everyone at the store agreed by saying they have seen plates like these at their grandmother’s house (lol).
This store had a lot of cool stuff all well organized, and the people were very nice.
Check it out if you have a chance to visit Wahpeton.
– 2 cloves garlic, cooked in water
– a big handful of cilantro
– 2 stalks scallion, chopped
– 1/2 ~ 1 tablespoon white vinegar
– 1/2 ~ 1 tablespoon canola oil
– lime juice
pico de gallo
– 1 tomato, chopped
– 2 tablespoon chopped onion
– 1/2 tablespoon chopped jalapeno peppers (from a jar)
1 English muffin, separated and toasted
2 poached eggs
1/2 avocado, sliced1. Make green sauce. Combine all the ingredients. Puree with a hand blender until smooth.
2. Make pico de gallo. Mix all the ingredients.
3. Assemble. Place avocado slices on toasted English muffin. Place pico de gallo, and then a poached egg. Served with green sauce.
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