Eggs Benedict with Cilantro Mint Pesto and Avocado Hollandaise 

I’m no eggspert (sorry, I had to) but this dish may just be my new favorite breakfast item!  I’m a huge huge huge avocado fan and the cilantro mint pesto coupled with the zesty avocado ‘daise worked so well. Not to mention, it’s super easy and quick!

What you will need:

• Egg(s)
• 3 cloves Garlic
• 1 Onion
• 1 Green onion
• 1 Tomato
• 1 bunch Cilantro
• 1/2 Avocado
• Walnuts
• Lemon juice
• Olive oil
• 5-6 Mint leaves
• Red chili powder
• Salt
• Pepper

Cilantro Mint Pesto

• 1 bunch of Cilantro
• 5-6 Mint leaves
• 2 Tbs Lemon juice
• 1 tsp red Chili powder
• 1/4 cup Olive oil
• 2 cloves of Garlic
• A handful of Walnuts
• Salt to taste

Blend all ingredients together in a food processor until a chutney-like consistency is reached.

Avocado Hollandaise

• 1/2 ripe Avocado
• 1 clove of Garlic
• 2 Tbs Lemon juice
• 2 Tbs Olive oil
• Salt and Pepper to taste

Blend all ingredients together in a food processor until a thick liquid is formed.

To Poach the Egg..

1. Boil 8 cups of water in a deep pot
2. Once steadily boiling, add a dash of vinegar and stir water to create a whirlpool effect
3. Crack 1 egg in a bowl and slowly pour the egg into the whirlpool allowing the white part of the egg to cover the yolk
4. Allow the egg to cook for 2-3 minutes and remove using one of those large spoons with holes (sorry, I’m clearly not on top of my kitchen terminology yet)
5. Let the egg sit on a paper towel for just about 30 seconds to absorb the water

Put it all together!

1. Spread your pesto on your bread..I used a slice of whole grain bread from Trader Joes (mainly because we didn’t have English muffins at home) but feel free to use any bread you like!
2. Top with slices of onions and tomatoes
3. Carefully place poached egg on top of the onions and tomatoes
4. Pour the Avocado Hollandaise on top of the egg
5. Garnish with Green onion, and enjoy!