Guacamole Eggs Benedict with Fresh Tomato Jalapeño Salsa

Guacamole Eggs Benedict with Fresh Tomato Jalapeño Salsa. A healthier version of Eggs Benedict with creamy guacamole and a spicy fresh salsa.

Guacamole Eggs Benedict with Fresh Tomato Jalapeño Salsa

Originally published March 2008. (Sponsored post by egg Farmers of Canada.)

I was prompted to make this Guacamole Eggs Benedict this morning, not only because I woke up absolutely ravenous, which rarely happens, but because this past week we celebrated the nutritional goodness of eggs and the hard work of egg farmers around the globe on World Egg Day.

You can read more about that here.

I made a delicious Steak and Eggs Breakfast sandwich to celebrate the day and have had breakfast sandwiches on the brain ever since. My new obsession with incredible breakfast sandwiches comes from a recent visit to the Coastal Cafe in Halifax, who make incredible breakfasts.

I particularly enjoyed a dish there that combined guacamole and poached eggs. As Forrest Gump would have said, “they go together like peas and carrots”.

This sort of open faced sandwich makes an incredible brunch dish of course, but is also a great thing to make as a very satisfying ‘Breakfast for Dinner’ meal. That’s something we often do at our house.

Like this Guacamole Eggs Benedict recipe?

You’ll find dozens of other great recipes like this in our Breakfast & Brunch Category and even more ideas in our Muffins, Tea Buns & Scones Category.

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Toutons Benedict

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Guacamole Eggs Benedict with Fresh Tomato Jalapeño Salsa

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

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Ingredients

• 4 slices of crusty bread, toasted
• 4-8 eggs, poached (over-easy or scrambled are fine too if you prefer)
• 8 slices bacon, crisp cooked and roughly chopped

For the guacamole

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• 1 large ripe avocado, or 2 small
• 1 clove garlic, finely minced
• 1/2 tsp lemon zest, finely chopped
• juice of 1/2 small lemon
• 1/2 tsp fresh black pepper
• 2 tbsp hot sauce, optional or to taste
• 1/4 tsp sea salt, or to taste

For the salsa

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• 2 medium tomatoes, de-seeded, diced small (I used one red and one yellow for good colour)
• 1/4 cup red onion, finely minced
• 1 clove garlic, minced
• salt and pepper to season
• 1 small jalapeño pepper, finely minced and de-seeded
• 1 tbsp lemon juice (a small squeeze)

Instructions

1. It's important to have all your ingredients at room temperature for the guacamole and salsa so that they don't cool down the eggs and toast and make the entire dish too cold to enjoy. Leave the ingredients out on the counter overnight if you plan to make this in the morning.

To prepare the guacamole

1. Crush the avocado roughly in a mortar and pestle or just mash with a fork.
2. Add the remaining ingredients and stir well.
3. Store in a glass bowl with plastic wrap touching the surface of the guacamole to preserve the colour.

To prepare the salsa

1. Simply toss all of the ingredients together in a glass or plastic bowl.

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Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 445Total Fat 25gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 16gCholesterol 390mgSodium 768mgCarbohydrates 34gFiber 5gSugar 12gProtein 23g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Celebrate #WorldEggDay with Egg Farmers of Canada and people around the world by sharing what you love most about eggs. Follow @eggsoeufs on Twitter and Instagram, ‘like’ Get Cracking on Facebook or visit Eggs.ca. You can also check out this short video celebrating World Egg Day.

Rock Recipes is happy to have Egg Farmers of Canada sponsor this post. Compensation for this post was provided by the sponsor. Opinions expressed in this post are entirely my own.