Guacamole Eggs Benedict with Fresh Tomato Jalapeño Salsa – a healthier version of Eggs Benedict with creamy guacamole and a spicy fresh salsa.
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 and you can take a look at some real egg farmers in Canada in the fun video below which show a game of “Pass the Egg” from coast to coast.
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.
- 4 slices of toasted crusty bread
- 4-8 poached eggs over-easy or scrambled are fine too if you prefer
- 8 slices crisp cooked bacon roughly chopped
- fresh tomato salsa
- 1 large ripe avocado or 2 small
- 1 clove finely minced garlic
- 1/2 tsp finely chopped lemon zest
- 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
- 2 medium de-seeded diced small ( i used one red and one yellow for good colour)
- 1/4 cup finely minced red onion
- 1 clove minced garlic
- salt and pepper to season
- 1 small finely minced de-seeded jalapeño pepper
- tbsp a small squeeze of lemon juice about a .
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.
Crush the avocado roughly in a mortar and pestle or just mash with a fork.
Add the remaining ingredients and stir well.
Store in a glass bowl with plastic wrap touching the surface of the guacamole to preserve the colour.
Simply toss all of the ingredients together in a glass or plastic bowl.
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.