Chipotle Guacamole Eggs Benedict

You can find this recipe at El Restaurante. 

Recipe and photo courtesy of California Avocado Commission (californiaavocado.com)

Makes 2 servings

1 ripe Fresh California Avocado, seeded and peeled

½ chipotle pepper, seeded and minced

1 T. minced cilantro

½ t. fresh lime juice

1/8 t. salt, divided

1/8 t. ground pepper

1 t. vinegar

4 large eggs

4 whole wheat English muffins, split

½ c. crumbled queso fresco

As needed minced cilantro, for garnish

    In a medium-sized bowl, smash the avocado with the back of a fork. Stir in the chipotle pepper, cilantro, lime juice, salt and pepper. Set aside.

    Fill a large skillet with water to three-quarters full and set over medium heat. Bring the water to a simmer and add vinegar (any kind will do) and salt.

    Crack the eggs directly into the water. Make sure the water remains at a simmer, adjusting the heat as necessary.

    Cook for 3 minutes to achieve a perfectly poached egg. Using a slotted spoon, remove each egg from the water and blot on a paper towel to remove excess water before transferring to serving plate.

     Toast the English muffin halves and place two on each plate. 

    Divide the guacamole and queso fresco evenly between the English muffins.

    Top each English muffin with a poached egg. Garnish with cilantro. Serve.