Tex-Mex Eggs Benedict with Grilled Potato Slabs and Avocado-Lime Hollandais

Ingredients

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