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Portobello Eggs Benedict with Avocado Sauce - back-to-nature-usa

Portobello Eggs Benedict with Avocado Sauce

Total Time: 25 minutes
Hands-on Time: 10 minutes
Makes: 2 servings

A fun take on eggs Benedict using an easy avocado parsley sauce that smothers smoked ham and grilled mushrooms.

Ingredients:

Directions:

  1. Preheat a grill pan or large skillet.
  2. Brush portobello mushrooms with olive oil, sprinkle with 1/4 teaspoon salt and place in the grill pan along with the ham.
  3. Cook, turning once, for 5 to 6 minutes, until mushrooms are tender and ham is heated through.

While mushrooms are cooking, make avocado sauce.

  1. In a blender, combine avocado, parsley, black pepper, lemon juice, yogurt, remaining 1/4 teaspoon salt and water.
  2. Puree until smooth.

Place cooked mushrooms on plates and top each with 2 slices ham, 1 poached egg, a few spoonfuls avocado sauce and a sprinkle of red pepper flakes.

Next article Crepes with Vanilla Creme & Strawberry Poppy Seed Filling

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