Green Chile Avocado Eggs Benedict

Name: Green Chile Avocado Eggs Benedict
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 Benedicts
Ingredients: 20 oz refrigerated hash browns (not frozen), squeezed of any excess moisture; 1 cup shredded sharp cheddar cheese, divided; 2 tsp kosher salt, divided; 1 large egg white; 1/4 tsp freshly cracked black pepper, divided; 1/4 cup + 1 tbsp all-purpose flour, divided; 2 1/2 tbsp unsalted butter; 2 cups whole milk; 4 oz canned greenn chiles (mild, medium, or hot); 2 ripe avocados; 2 tsp lime juice; 8 slices Jones Dairy Farm Canadian Bacon; 8 large eggs; 1 tbsp apple cider vinegar

User Reviews

4.9

54 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Servings
8 Benedicts
Calories
294 kcal
Course
Breakfast
Cuisine
American

Green Chile Avocado Eggs Benedict

Amy Matthews

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We have put a twist on everyone’s favorite brunch item – eggs benedict! Our Green Chile Avocado Eggs Benedict swaps out an English muffin for a cheesy, crispy hash brown waffle base. We top it with citrusy smashed avocado, hickory-smoked Canadian Bacon and a cheesy green chile-infused mornay sauce. Brunch heaven!

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Ingredients

Servings

20 oz refrigerated hash browns (not frozen), squeezed of any excess moisture
1 cup shredded sharp cheddar cheese, divided
2 tsp kosher salt, divided
1 large egg white
1/4 tsp freshly cracked black pepper, divided
1/4 cup + 1 tbsp all-purpose flour, divided
2 1/2 tbsp unsalted butter
2 cups whole milk
4 oz canned greenn chiles (mild, medium, or hot)
2 ripe avocados
2 tsp lime juice
8 slices Jones Dairy Farm Canadian Bacon
8 large eggs
1 tbsp apple cider vinegar

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Instructions

Preheat waffle maker. Fill a shallow skillet ¾ full with water (The skillet should be at least three inches high). Bring to a boil and then reduce to a simmer.
Add hash browns, ½ cup cheese, 1 teaspoon salt, 2 tablespoons flour, egg white, and 1/8 teaspoon black pepper to a medium bowl. Use a fork to mix the ingredients until combined.
Divide the mixture into eight sections. Form the hash browns into a patty. When the waffle maker has preheated, spray the top and bottom generously with non-stick cooking spray. Nestle four of the patties into the four parts of the waffle maker, pushing it out to the corners. Press down to make them compact. Shut the waffle make and cook until golden brown and crisp, about 10-12 minutes. (I like to check at the 10-minute mark.) Repeat with remaining hash brown mixture so you have four whole waffles or eight waffle sections. If the sections don’t pull apart easily, use a knife or scissors to cut them apart so you have eight waffle sections. (You can keep the finished hash browns warm in a 250 degree oven.)
While the waffles cook, make the mornay sauce. Add butter to a medium saucepan. Place the saucepan over a medium heat. When the butter melts, whisk in the remaining 2 ½ tablespoons flour. Remove the saucepan from the heat and slowly whisk in milk, making sure there are no lumps. Add ¾ teaspoon salt and remaining 1/8 teaspoon black pepper. Whisk again. Bring to a boil and reduce to a simmer. Simmer until thickened, about 4-5 minutes. Turn the heat down to low and stir in remaining ½ cup shredded cheese and green chiles. Season to taste with salt and pepper. Keep warm over a low heat.
Add avocado to a small bowl. Smash with a fork. Add lime juice and remaining ¼ teaspoon salt.
To poach the eggs, bring the pan with the water down to a simmer. Crack one egg into a small bowl or ramekin. Stir the vinegar into the water. Use the edge of a wooden spoon or spatula to make a circular motion in the water. Gently add the egg into the water. Use the spoon or spatula to spoon the egg white over the egg yolk. Repeat with three more eggs. Cook the eggs until the yolk is just set, about 3 minutes. Use a slotted spoon to scoop the eggs out. Drain on a paper towel. Repeat with remaining four eggs.
To assemble. Top each piece of hash brown with a slice of Canadian bacon. Dollop a little avocado on top followed by the poached egg. Top with mornay sauce.

Nutrition Information

Show Details

Serving 1serving Calories 294kcal (15%) Carbohydrates 23g (8%) Protein 15g (30%) Fat 16g (25%) Saturated Fat 8g (40%) Cholesterol 217mg (72%) Sodium 799mg (33%) Potassium 382mg (11%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 621IU (12%) Vitamin C 6mg (7%) Calcium 207mg (21%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Benedicts

Amount Per Serving

Calories 294 kcal

% Daily Value*

Serving	1serving
Calories	294kcal	15%
Carbohydrates	23g	8%
Protein	15g	30%
Fat	16g	25%
Saturated Fat	8g	40%
Cholesterol	217mg	72%
Sodium	799mg	33%
Potassium	382mg	8%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	621IU	12%
Vitamin C	6mg	7%
Calcium	207mg	21%
Iron	2mg	11%