Canyon Road Eggs Benedict

Title: CANYON ROAD EGGS BENEDICT

Categories: Breakfast

Yield: 4 servings

4 English muffins

8 sl Bacon, Canadian

8 Eggs

--GUACAMOLE HOLLANDAISE--

2 Avocados

1 c Mayonnaise

2 tb Juice, lime

Tabasco to taste

Guacamole Hollandaise: Mash avocados; whip in mayonnaise, lime juice, and Tabasco with a wire whisk until smooth. Pour over Eggs Benedict.

Toast the English muffins and place the 2 halves on each plate. Lightly

saute Canadian bacon and top each muffin half with a slice. Poach eggs and top each slice of bacon with 1 egg. Pour Guacamole Hollandaise sauce over

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

From: Christmas in New Mexico Posted on GEnie by JUNGLE.BOY, Dec 12, 1992

71511,2253, GT Cookbook echo

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