Avocado-Cilantro Eggs Benedict With Sriracha Glazed Bacon
Easter Sunday is fast approaching + we are comin’ at you with a twist on one of our favorite classic brunch items — eggs benedict! Of course, we couldn’t just bring you a typical brunch — we had to put a twist on it. A sriracha bacon + cilantro//avocado + CHAARGified mimosa twist — yeah, we went there.
Have you ever had a meal so delicious you couldn’t stop thinking about it? YUP. This is it. I dreamed about this last night… no lie.
++ to make your Easter Sunday even better [or really, any day of the week: CHAARG girls don’t need an excuse to brunch!] — there are 3 parts to this brunch. We are giving you the ingredients//directions for each separately to make it super simple : )
Get ready because this brunch is about to BLOW YOUR MIND. Brunch will never be the same.
AVOCADO CILANTRO EGG BENNY WITH SRIRACHA GLAZED BACON
2 slices Bacon
⅓ cup Sriracha
¼ cup Brown Sugar
2 slices Bread [I used Whole Wheat Pane from TJs, but Ciabatta or an English Muffin work great!]
1 Roma Tomato [sliced]
1 large handful Arugula
Creamy Avocado-Cilantro *Hollandaise* Sauce
1 handful fresh Cilantro
2 large, ripe Avocados
⅓ cup Plain, Nonfat Greek Yogurt
2 tbsp Lemon Juice
1 Lime [juiced]
#1] Preheat oven to 475 F. Mixing with a fork, combine brown sugar + sriracha. Place uncooked bacon on baking sheet + cover with the brown sugar//sriracha mixture. [*I like to make bacon in the oven because it’s not as messy + you can do other stuff while it cooks!] Cook for 20-25 minutes or until bacon is crisp.
#2] Let’s make the sauce! In a food processor combine avocado + cilantro + lime + lemon juice + greek yogurt + blend until it is smooth//creamy!
#3] Time to poach that egg! Did you know you could poach an egg in a microwave + it takes all of hmm… I don’t know 30 seconds? YUP. In a small glass dish [or coffee mug] fill halfway with water + crack an egg into it. [Make sure the egg is fully covered with water.] Cook for 30 seconds + take it out + check [if you still see uncooked egg whites in the mug it needs to cook longer] + cook for 15 second increments until cooked. Be sure not to overcook it or the egg will not be runny!
#4] When the bacon is finished baking assemble your benny! Start with 1 slice toasted bread + a spread of cilantro//avocado sauce + 1 slice bacon + arugula + 2 slices tomato + the poached egg! Then drizzle some [A LOT] of sauce on top + garnish with extra cilantro. ; )
8 small Red Potatoes
½ Red Onion
3 Sprigs Fresh Rosemary
2 tbsp Olive Oil
1 tbsp Garlic Powder
1 tbsp Onion Powder
1 tbsp Pepper
#1] Preheat oven to 475F.
#2] Wash//dry potatoes + cut into fourths. Place in medium sized mixing bowl.
#3] Chop onion + rosemary + place in mixing bowl with potatoes.
#4] Drizzle olive oil + sprinkle in garlic powder + onion powder + pepper — mix!
#5] Bake for 25-30 minutes or until golden brown//can be pierced with a fork [*I cooked my bacon + potatoes at the same time + it worked out perfectly!]
GRAPEFUIT BERRY MIMOSA
#1] In a champagne glass place a few frozen raspberries at the bottom + pour champagne a little more than halfway full + splash in some grapefruit juice!
#2] Cheers + Sip + enjoy!
++ THERE YA HAVE IT.
Take a second to appreciate your *insta worthy* breakfast.
Break the yolk. Drip, drip.
ENJOY ++ GO FOR SECONDS [of the Grapefruit Berry Mimosa — or everything ; )].
Brunch on y’all! xox, Morgan [@morgsimp_inchaarg], LSU CHAARG