California Style Eggs Benedict with Shrimp & Avocado

Cal Style Benny 1

Here is an easy twist on one of the best tasting dishes you will find on any breakfast menu. And the Mi Aroma allows you to enjoy this favorite any time in just minutes. This fresh and flavorful variation of Eggs Benedict has shrimp and avocado with an added zip of some hot seasoning, if you so choose. The only questions you will need to answer are “Should I make it for lunch or brunch? For two or just for me? So tasty you might do three!

Ingredients
Butter
1 whole wheat English muffin, halved
1 slice Canadian bacon
1 egg
2 large shrimp, peeled and deveined
Avocado slices for garnish
Salt and pepper, Sriracha seasoning if desired
*Hollandaise Sauce

Directions
Lightly butter one side of an English muffin and place it buttered side down in the inner pot of the Mi Aroma. Top with the slice of Canadian bacon. Carefully break an egg and place it on top of the meat, followed with the shrimp arranged around the yolk. Close lid and cook for 15 minutes or until egg and shrimp are cooked. Slide onto a plate and top with the creamy Hollandaise sauce, avocado slices and seasonings.

*Hollandaise Sauce
1 tbsp removed from 3.5 oz pkg Knorr Hollandaise Seasoning Mix
¼ cup milk
1 tbsp butter

Stir the above ingredients together and heat on stove, stirring constantly until thickened.

Over to You
What’s your version of Eggs Benedict? Share and inspire us!

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