Canadian Bacon with Poached Eggs, Hollandaise, and Guacamole
Canadian bacon is quickly seared and topped with poached eggs, a side of guacamole, and drizzled with a rich hollandaise sauce.
Servings 3
Calories 715kcal
Ingredients
Guacamole
- 1 Hass avocado
- 1 teaspoons lime juice
- 1 tablespoons cilantro chopped
- 2 tablespoons white onion finely chopped
- 1 dash favorite hot sauce or cayenne pepper or you can use 1/2 jalapeño including seeds, finely chopped (optional), omit for nightshade-free
- 1/8 teaspoon salt or to taste
- black pepper to taste
Hollandaise
- 2 yolks
- 1 teaspoon lemon juice
- 1 teaspoon water
- 1/2 cup butter 1 stick, or butter flavored coconut oil, if dairy-free
- salt and pepper
Eggs and Bacon
- 6 eggs
- 1 tablespoon butter or butter flavored coconut oil, if dairy-free
- 9 slices Canadian bacon
Instructions
- Make the guacamole and set aside.
- Bring a large pot of salted water for egg poaching to a simmer. Prepare the hollandaise ingredients while it is heating. Once simmering, add the eggs and poach for 4 minutes, covered off heat. Using a slotted spoon, transfer the poached eggs to paper towels and set aside.
- While the eggs poach, make the hollandaise. Combine yolks, water, lemon juice, salt, and pepper in the bottom of a jar that barely fits the head of an immersion blender. Melt the butter in a separate glass jar in the microwave until hot (or on the stovetop in a small saucepan). Blend the yolk mixture by running the immersion blender in the bottom of the jar. Without moving the blender head, slowly pour the melted butter in while blending constantly. An emulsion will form. Add salt and pepper to taste. Set in a warm place until serving.
- Quickly fry the Canadian bacon in one tablespoon of butter. To serve, plate bacon, top with 2 poached eggs, a side of guacamole, and drizzle with hollandaise.
Notes
Placing raw eggs into a fine mesh strainer and shaking lightly helps to remove excess runny whites, leaving behind the more solid white and making a neater poached egg. Clean each egg and place into small glasses before you start poaching. Then simply tip each glass into the barely simmering water in rapid succession to poach them all at once.
Nutrition
Calories: 715kcal | Carbohydrates: 8g | Protein: 32g | Fat: 62g | Saturated Fat: 14g | Cholesterol: 500mg | Sodium: 1406mg | Potassium: 769mg | Fiber: 5g | Sugar: 1g | Vitamin A: 2266IU | Vitamin C: 8mg | Calcium: 91mg | Iron: 3mg