• 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 (choice of 2)
  • 4 eggs, poached
  • 1/2 cup fresh pico de gallo salsa


Servings: 4

  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 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