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Polenta Eggs Benedict with Avocado Mustard Sauce

Polenta Eggs Benedict with Avocado Mustard Sauce

When you’re craving avocados, this recipe’s got you. It’s made with fresh Avocados From Mexico, so you know it’s gonna be goooood. Oh, and don’t forget to bookmark this recipe, because once you try it, you’ll be back for more.

Polenta Eggs Benedict with Avocado Mustard Sauce

INGREDIENTS

  • 1 T. olive oil
  • 8 ea. 1/2”-thick discs prepared polenta (such as Ancient Harvest)
  • 4 ea. slices ham steak or thick-cut ham, quartered
  • 2 c. mustard greens (or other peppery green), torn
  • 8 ea. eggs
  • 1 T. distilled white vinegar
  • 1 ea. Avocado From Mexico, halved, pitted & skin removed
  • 2 T. lemon juice
  • 2 T. dijon mustard
  • 2 T. water
  • 1 T. white wine vinegar
  • 1 ea. small clove garlic
  • 1 t. kosher salt
  • 1/2 t. ground black pepper

INSTRUCTIONS

  1. In a large cast-iron skillet, heat olive oil over medium-high heat. Add the ham slices and cook, working in batches if needed, until beginning to brown, about 2 minutes per side. Set aside.
  2. Place polenta discs into pan and cook 3 to 4 minutes per side, working in batches if needed, until browned and heated throughout. Remove from pan and set aside.
  3. Add mustard greens to pan with residual oil and cook until just beginning to wilt, about 1 minute. Remove from heat.
  4. Fill a large, straight-sided skillet with 2 to 3 inches of water and bring to a simmer over medium heat. Add distilled white vinegar.
  5. Crack each egg into a small glass bowl or ramekin. Submerge the rim into the water and gently slide egg into simmering water, one at a time, spacing them about 2 inches apart. Poach eggs for 6 to 8 minutes until whites are fully set. Remove using a slotted spoon and place on a clean kitchen towel to drain.
  6. Crack each egg into a small glass bowl or ramekin. Submerge the rim into the water and gently slide egg into simmering water, one at a time, spacing them about 2 inches apart. Poach eggs for 6 to 8 minutes until whites are fully set. Remove using a slotted spoon and place on a clean kitchen towel to drain.
  7. Assemble each plate: Place two discs polenta on plate, top each with two pieces ham, a spoonful of wilted mustard greens, one poached egg, and a generous drizzle of avocado mustard sauce.

Nutrition Facts

Recipe makes 4 servings

Serving Size 1 serving ( 0 )

Amount per serving

Calories 410

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

  • Daily Value*
  • Total Fat 22g 28%
    • Saturated Fat 5g 26%
    • Trans Fat 0g
    • Polyunsaturated Fat g
    • Monounsaturated Fat g
  • Cholesterol 395mg 132%
  • Sodium 1380mg 60%
  • Total Carbohydrate 22g 8%
    • Dietary Fiber 5g 18%
    • Total Sugars 3g
      • Includes 2g Added Sugars 4%
  • Protein 25g
  • Vitamin D 2mcg10%
  • Calcium 98mg8%
  • Iron 3mg20%
  • Potassium 500mg10%

DID YOU KNOW?

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

Learn more about the amazing avocado, including it’s rich
history, cultural impact and tasty ways to eat this delicious
superfood in guacamole as well as other dishes!

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