Ingredients

  • Makes 4 servings
  • 1/2 avocado
  • 2 tablespoons olive oil, divided
  • 2 teaspoons lemon juice
  • 2 tablespoons water
  • 1/4 cup fresh cilantro
  • Salt and pepper, to taste
  • 4 Dr. Praeger’s Hash Browns (choice of 4) Or Dr. Praeger’s Veggie Cakes – any variety (Broccoli Cakes or Spinach Cakes)
  • 4 eggs, poached
  • 1/2 cup fresh pico de gallo salsa

Directions

  1. In the basin of blender, combine the avocado, olive oil, lemon juice, water, cilantro, salt and pepper. Pulse until very smooth. Set aside.
  2. Prepare Dr. Praeger’s hash browns or veggie cakes using the SKILLET directions on package.
  3. While the Dr. Praeger’s hash browns or veggie cakes are cooking, you can poach the eggs.
  4. To assemble the Eggs Benedict, place a poached egg on top of each veggie cake, top with 1/4 of the salsa, and drizzle with 1/4 of the avocado Hollandaise sauce.

Prep Time: 30 minutes Total Time: 40 minutes