Traditional Eggs Benedict - Buttery, fatty Hollandaise sauce dripping over runny poached eggs, Canadian bacon and a thick crunchy Grilled English Muffin.. Delicious, though not exactly what I want for breakfast anymore on my WLS eating plan, but there is no reason I can't take advantage of nature's bounty and some of the luscious heirloom tomatoes available at this time of year for this fresh twist on Eggs Benedict.
Eggs 'n' Bacon Benedict
Nutrition Facts
Servings 2
Amount Per Serving
Calories 306
Total Fat 23.6g
Saturated Fat 6.3g
Trans Fat 0.0g
Cholesterol 195mg
Sodium 722mg
Total Carbohydrates 7.5g
Dietary Fiber 3.8g
Sugars 1.8g
Protein 17.4g
1 vine ripened heirloom tomato
1/2 avocado
2 slices of bacon
1/2 Lemon
3 tablespoon water
2 eggs
salt and freshly ground black pepper
Cook bacon until crisp, pat dry to remove excess grease and crumble
Slice tomato in 1/4 inch (or thicker) slices
Add half avocado, lemon juice, clove garlic, and water to food processor. Blend until smooth
Poach eggs
Top tomato slice with poached egg
Sprinkle with salt and pepper
Add avocado sauce
Sprinkle with bacon
---dave---
The Bariatric Food Dude
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