beach house benedict

Name: Beach House Benedict
Prep time: 15 min
Cook time: 10 min
Yield: 4
Cuisine: American
Ingredients: 1/2 cup(s) mayonnaise; 2 tablespoon(s) chopped roasted red pepper; 4 teaspoon(s) fresh lime juice, divided use; 1/2 teaspoon(s) dijon mustard; 1/4 teaspoon(s) smoked paprika; 1/8 teaspoon(s) salt, plus more as needed; 1/8 teaspoon(s) black pepper, plus more as needed; 2 tablespoon(s) butter, melted; 2 large ripe avocados, pitted; 4 slice(s) sourdough bread, lightly toasted; 4 large eggs; 1 tablespoon(s) chopped fresh chives; - fresh fruit for serving, optional

10 Pinches 1 Photo

Suzanne Banfield

Basking Ridge, NJ

Updated on Jun 27, 2016

When we’re at the beach, we like our meals to be fun, casual and very easy to prepare. This breakfast or brunch dish is all that, plus it’s fresh and light. I’ve used healthy avocados instead of heavy meats and added a super-fast mock hollandaise sauce featuring roasted red peppers. Although we usually have it for brunch, it’s also perfect for a light lunch or supper when you serve it with a green salad. If you don’t like poached eggs, a fried egg is a delicious alternative.

Rate

Beach House Benedict features a smashed avocado on toast topped with a poached egg and covered in a roasted red pepper mock-hollandaise sauce. This dish is easy and healthy - perfect for a summer breakfast or brunch.

prep time 15 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

1/2 cup mayonnaise
2 tablespoons chopped roasted red pepper
4 teaspoons fresh lime juice, divided use
1/2 teaspoon dijon mustard
1/4 teaspoon smoked paprika
1/8 teaspoon salt, plus more as needed
1/8 teaspoon black pepper, plus more as needed
2 tablespoons butter, melted
2 large ripe avocados, pitted
4 slices sourdough bread, lightly toasted
4 large eggs
1 tablespoon chopped fresh chives
- fresh fruit for serving, optional

How To Make beach house benedict

Step 1

Place mayonnaise, red pepper, 2 teaspoons lime juice, mustard, paprika, 1/8 teaspoon salt and pepper in a small food processor. Process until well combined. Remove to a small bowl and slowly whisk in the melted butter. Place the bowl over a saucepan of simmering water to warm up the sauce.

Step 2

Scoop the flesh out of the avocados. Mash them with the remaining 2 teaspoons lime juice; add salt and pepper to taste. Spread on toast slices.
Step 3

Poach eggs using your favorite method. Drain well and place one on each toast. Spoon red pepper sauce over the eggs and sprinkle them with salt, pepper and chopped chives. Serve with fresh fruit, if desired.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes