Makes 4 servings
2 ripe, Fresh California Avocado, seeded, peeled and diced
1 lime, juiced
1 Roma Tomato, ends trimmed: diced
1 clove peeled garlic, minced
1 shallot, minced
1 teaspoon Melissa’s Hot Hatch Chile Powder
As needed salt and pepper
(California Avocado Commission Eggs Benedict)
2 teaspoon vinegar
8 large eggs
8 whole wheat English muffins, split
1 cup crumbled queso fresco
As needed minced cilantro, for garnish
In a medium-sized bowl, squeeze the lime juice over the avocados and smash the avocado with the back of a fork. Mix in the Hatch Chile powder, tomato, garlic, shallot. Add salt and pepper to taste. 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.
If you incorporate roasted Hatch Chiles into this recipe, we would love to know how!