Skinny Avocado Eggs Benedict Polenta Patties

• Gluten free

• Meat

  • 6 slices Canadian bacon, cooked

• Produce

  • 1 Avocado
  • 2 tbsp Chives, Fresh

• Refrigerated

  • 6 Eggs

• Condiments

  • 1 tbsp Lemon juice
  • 1/2 cup Mayonnaise, light
  • 2 tsp Mustard powder
  • 1 tsp Worcestershire sauce

• Pasta & Grains

  • 1 cut into 2 inch slices 9 ounces of polenta

• Baking & Spices

  • 1 tsp Cayenne pepper
  • 1/4 tsp Pepper, fresh ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 Cooking spray

• Liquids

  • 1/2 cup Water

Found on forkknifeandlove.com

Description

Ingredients

• 6 eggs poached
• 9 ounces of polenta cut into ½ inch slices
• 1 avocado sliced thinly
• Cooking spray
• 6 slices of Canadian bacon cooked
• ½ cup of light mayonnaise
• ½ cup of water
• 1-2 tablespoons of lemon juice (depending upon taste preference)
• 2 teaspoons of mustard powder
• 1 teaspoon of Worcestershire sauce
• 1 teaspoon of cayenne pepper
• ½ teaspoon of salt
• ¼ teaspoon of fresh ground pepper
• 2 tablespoons fresh chopped chives for garnish

Directions

• Bring a large pot of water to a pre-boil.
• Just when the water begins to form small bubbles, sieve an egg into the pot, cooking for 3 minutes or until the egg white becomes firm and the yolk remains undercooked. Set the eggs on a plate to rewarm prior to assembly. Save the water to reheat.
• In a frypan, spray with cooking spray and fry the polenta slices until golden brown (approximately 5 minutes flipping). Set aside.
• Spay the frypan again, and fry the Canadian bacon until golden, but not crispy (approximately 1 minute a side).
• In a small pot, combine, mayonnaise, water, lemon juice, Worcestershire sauce, cayenne pepper, salt and pepper. Whisk until heated, smooth and creamy in nature.
• Add the poached eggs back to the water to reheat for 1 minute.
• Layer the polenta pattie with, ham, avocado, a poached egg, lightened hollandaise sauce, and chive garnish.
• Serve immediately, and enjoy!