Eggs Benedict Over Butternut Squash Hash
Sunday brunch just got even better! A butternut squash base and guacamole topping, topped off with an Eggland’s Best nutritionally superior egg, offers a healthful boost to the standard eggs Benedict. Finish with chipotle mayo to give a subtle kick to this breakfast favorite.
Make This Recipe
Ingredients
1 medium butternut squash, shredded
Optional:
1 cup Guacamole, store-bought
1/4 cup chipotle mayo
Preparation
- In a large bowl with shredded squash sprinkle salt and pepper and stir.
- In a skillet, scoop out a portion of the mixture and pan sear on each side until golden brown
- In a large pot, bring water to a simmer and poach Eggland’s Best eggs to your desired doneness.
- Spoon guacamole onto the hash and place a poached Eggland’s Best egg over top. Drizzle chipotle mayo and cayenne pepper for a kick.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 6 |
|---|---|
| Calories | 211 |
| Fat | 14.7g |
| Saturated Fat | 2.3g |
| Cholesterol | 175mg |
| Sodium | 403mg |
| Carbohydrates | 16.3g |
| Dietary Fiber | 4.7g |
| Protein | 8.3g |