| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
English |
Breakfast |
4 |
Servings |
INGREDIENTS
| 4 |
|
English muffins |
| 8 |
sl |
Bacon, Canadian |
| 8 |
|
Eggs |
| 2 |
|
Avocados |
| 1 |
c |
Mayonnaise |
| 2 |
tb |
Juice, lime |
|
|
Tabasco to taste |
INSTRUCTIONS
GUACAMOLE HOLLANDAISE
Guacamole Hollandaise: Mash avocados; whip in mayonnaise, lime juice, and
Tabasco with a wire whisk until smooth. Pour over Eggs Benedict.
Toast the English muffins and place the 2 halves on each plate. Lightly
saute Canadian bacon and top each muffin half with a slice. Poach eggs and
top each slice of bacon with 1 egg. Pour Guacamole Hollandaise sauce over
them. Garnish with black olive slices and pimento and serve.
From: Christmas in New Mexico Posted on GEnie by JUNGLE.BOY, Dec 12, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator, net/node 004/005
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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