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Guacamole Eggs Benedict with Fresh Tomato Jalapeño Salsa
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Ingredients
- 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
- guacamole
- fresh tomato salsa
For the guacamole
- 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
For the salsa
- 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 .
Instructions
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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
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Crush the avocado roughly in a mortar and pestle or just mash with a fork.
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Add the remaining ingredients and stir well.
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Store in a glass bowl with plastic wrap touching the surface of the guacamole to preserve the colour.
To prepare the salsa
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Simply toss all of the ingredients together in a glass or plastic bowl.