Roasted Tomato & Avocado Eggs Benedict
goodfoodandtreasuredmemories.com
Roasted Tomato & Avocado Eggs Benedict: A twist on a classic with fresh avocados and slow-roasted tomatoes, perfect for brunch. Enjoy!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at goodfoodandtreasuredmemories.com.
Cooking tools:
- Food processor
- Muffin tin
- Baking sheet
- Aluminum foil
- Oven
- Toaster
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Refrigerator
- Plate
Ingredients
- 3-4 ripe, fresh avocados, peeled, pitted & halved
- 1/2 cup avocado oil or olive oil
- 2 Tbsp lime juice
- 1/4 cup water
- 2-3 tsp Dijon grainy mustard
- 1 tsp cilantro paste (Found in the herb section at the grocery store)
- salt & pepper to taste
- 1 pint cherry tomatoes
- Golden Italian dressing or olive oil for roasting tomatoes
- 12 large eggs
- baking spray for greasing muffin tin cups
- 12 Tbsp water
- 6 large English muffins, sliced
- 6 ripe, fresh avocados, peeled, pitted, halved & thinly sliced
- fresh chives, chopped for garnish
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