A Squared: What's For Dinner Wednesday: Huevos Benedict

Wednesday, March 13, 2013

What's For Dinner Wednesday: Huevos Benedict

I think this is one of the best meals that I have made in a while. Now, you may not look at this meal and think that it screams "dinner," but I think everyone likes a good brinner (breakfast for dinner) every once in a while. Although, here's a confession that my mom will attest to: As a kid, I hated having breakfast for dinner and I don't really know why... maybe the idea of eating pancakes with syrup at 6:30 PM just didn't seem natural? I guess it has stuck with me as I rarely indulge my husband's requests for brinner. These huevos though are truly a complete meal with protein, vegetables, and starch so you can enjoy this dish any time of day.

This was the first time I had every poached eggs on my own and to be honest, I was really intimidated. As long as you are cautious though, it's actually pretty easy and the result is one of my favorite ways to eat eggs.  Just make sure you pay attention to the timing-- the yolks can cook through very quickly and also, there is nothing worse than undercooked egg whites. Gross.

  • 4 corn tortillas
  • 4 slices center-cut bacon, cooked and drained
  • Extra virgin olive oil or cooking spray
  • 4 eggs
  • 2 Tbs. vinegar *White, white wine, or apple cider will work
  • 1 cup spinach and/or arugula

For the pico de gallo:
  • 1/2 cup tomatoes, diced
  • 1/4 cup red onion, diced
  • 1 Tbs. jalapeno, finely diced
  • 1/2 Tbs. cilantro, finely chopped
  • Juice of 1 limes
  • Salt and pepper, to taste 

For the avocado crema:
  • 1/2 avocado
  • 2 Tbs. reduced fat sour cream
  • Juice of 1 limes
  • Juice of 1/2 lemon
  • 1/2 Tbs. cilantro, finely chopped
  • Salt and pepper, to taste

Preheat oven to 350 degrees. Lightly spray each side of the tortillas with cooking spray or olive oil and arrange on a baking sheet.  Once the oven is heated, bake for 5-8 minutes or until the bottom of the tortillas are golden and begin to crisp up.  Flip the tortillas and bake for another 5 minutes until crisp on both sides.  Remove from oven and transfer two tortillas to each plate.

Break each slice of bacon in half and place two halves on each tortilla.  Top with spinach/arugula.

In a small bowl combine tomatoes, red onion, jalapeno, cilantro, lime juice, salt, and pepper.  Mix well and spoon on top of the spinach/arugula on each tortilla.

In another small bowl mash the avocado until smooth.  Add sour cream, lime juice, lemon juice, cilantro, salt, and pepper.  Stir well until smooth and combined.  Set aside.

Crack each egg into a separate small bowl (little ramekins are perfect), being sure not to break the yolks.  Fill a sautee pan 3/4 of the way full with water and bring to a boil.  Add vinegar and reduce heat to a simmer.  Carefully drop the eggs into the water one by one (leaving equal space between each).  Cook for 3-4 minutes until the whites are set and gently remove from the pan with a slotted spoon.  Drain water from the eggs.  Gently place one egg on top of each pico de gallo-topped tortilla.

Spoon avacado crema over the top of each egg and serve immediately.

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