Canyon Eggs Benedict

Canyon Eggs Benedict

Preparation Time10 min

Cooking Time20 min


  • 4 English muffins
  • 8 slices Canadian bacon
  • 8 eggs
  • 2 avocados
  • 1 cup mayonnaise
  • 2 tablespoons lime Juice
  • Tabasco to taste


1. Mash avocados; whip in mayonnaise, lime juice, and Tabasco with a wire whisk until smooth.

2. Toast the English muffins and place the 2 halves on each plate. Lightly saute Canadian bacon and top each muffin half with a slice.

3. Poach eggs and top each slice of bacon with 1 egg. Pour Guacamole Hollandaise sauce over them.

4. Garnish with black olive slices and pimento and serve.

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