What a great tasting breakfast or anytime meal. Enjoy!
South of the Border Eggs Benedict topped with Avocado Lime Sauce
Featured Platinum Cookware: Platinum Grill Pan, Large Platinum Gourmet Skillet, Platinum 4 Quart Pot
In the Platinum Grill Pan:
2- Russet potatoes
21 Salute Seasoning – to taste (or salt and pepper)
Preheat the Covered Grill Pan on medium temp to 60 C. Wash as scrub two (2) Russet Potatoes and cut them in ¼ in slices, rinse and pat dry. (You can brush EVOO on both side of the slices or you can grill them without EVOO). Season each side during the grilling process. I like Trader Joes 21 Salute seasoning. Grill for about 12 minutes per side out until soft. While these are cooking, prepare the sautéed veggies and avocado sauce
South of the Border Contents (Platinum Large Gourmet Skillet)
- 1/2 cup thinly sliced red onion
- 1 teaspoon minced garlic
- 1/2 large red bell pepper, – chopped or thinly sliced
- 1/2 large green bell pepper – chopped or thinly sliced
- 1/2 cup corn – fresh or frozen
- 1 can black beans – drain liquid from beans and rinse
- 1/2 cup thinly sliced button mushrooms
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 teaspoons chipotle sauce, or your favorite hot sauce
Heat a pan over medium until 60 C. Place the onion in the pan with a pinch of salt and sauté for about 2-3 minutes. Add the chopped or sliced bell peppers, mushrooms, garlic, and corn. Sauté for about 5 minutes then add the chili powder, cumin, black beans and hot sauce. Stir, cover and turn heat off. While this is cooking, prepare the Avocado Sauce and eggs.
Avocado Lime Sauce:
- 1 large ripe avocado
- 1/4-1/3 cup fresh lime juice – to taste
- 3 tablespoons EVOO
- 2 tablespoons water
- Salt – not needed if on a low sodium diet
- Place sauce ingredients in your blender and turn on until ingredients are smooth. You will want to scrape the sides of the blender to all the sauce. Add salt to taste. The sauce should be thick and creamy, if needed, you could add a bit more lime juice, oil, and/or water to get it moving a little more. Place the sauce in a sandwich baggie and keep cool in fridge.
For the eggs (Poached or fried – your call) Platinum 4 Quart Pan
- 4-6 large eggs
Lucinda’s father poached his eggs in this manner: Place about 4 inches of water in the Platinum 4 Quart pot and place on medium high until there is a light rolling effect with the water. Remove the cover and reduce heat to #2 on your stove. Place 2-3 thick paper towels on a large plate. Crack 1 egg in a small bowl. Gently swirl your water with a spoon or spatula in one direction (this is the fun part, you get to choose the direction) and slowly pour the egg into the center of the pot. Gently swirl the water a few times around the egg then let it be for 3-4 minutes. Carefully remove the egg with a slotted spoon and place on the paper towels. Repeat 3-5 more times using the same water.
Or you can fry your eggs in the Platinum Medium Gourmet Skillet with a teaspoon of butter or coconut oil.
To finish this project: per serving
Take 2-4 potato slices, place on a plate, cover with the sautéed mixture, place a poached egg on top of the mixture and take the baggie of Avocado sauce, cut off one of the corners and drizzle on top of the egg and mixture. Place a small half wedge of lime on the plate for effect or to use.
There you have it. This is a great breakfast for those you love. Play with it, change it up a little and you could even add some bacon and some cheese.
We will be doing a video on this.