Huevos Benedict

A Squared Submitted by A Squared
A Squared Submitted by A Squared




4 corn tortillas 4 slices center-cut bacon, cooked and drained Extra virgin olive oil or cooking spray 4 eggs 2 Tbs. white vinegar 1 cup spinach and/or arugula For the pico de gallo: ½ cup tomatoes, diced ¼ cup red onion, diced 1 Tbs. jalapeno, finely diced ½ Tbs. cilantro, finely chopped Juice of 1 limes Salt and pepper, to taste For the avocado crema: ½ avocado 2 Tbs. reduced fat sour cream Juice of 1 limes Juice of ½ lemon ½ Tbs. cilantro, finely chopped Salt and pepper, to taste

Nutritional information

No nutrition information available


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 a mini chopper or food processor, combine avocado, sour cream, lime juice, lemon juice, cilantro, salt, and pepper. Blend 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 ¾ 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.