Tex-Mex Eggs Benedict with Grilled Potato Slabs and Avocado-Lime Hollandaise
INGREDIENTS
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1 ripe avocado, pitted and peeled
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1/4-1/3 cup fresh lime juice
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3 tablespoons extra-virgin olive oil
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2 tablespoons water
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salt
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For the eggs benedict:
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2 large russet potatoes
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Extra-virgin olive oil
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salt + pepper
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4-6 large eggs
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1/2 cup thinly sliced red onion
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1 teaspoon minced garlic
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1/2 teaspoon ground cumin
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1/2 teaspoon chili powder
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1/2 large bell pepper, thinly sliced
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1/2 cup corn, fresh or frozen
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1/2 cup canned drained black beans
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2 teaspoons chipotle adobo sauce, or a few glugs of your favorite hot sauce
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