Name: Cardero's Restaurants Avocado & Pesto Benedict Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cups all-purpose flour; 1 tbs baking powder; 0.5 tsp salt; 0.5 cups butter; 0.75 cups buttermilk; 0.5 cups sun-dried tomatoes; 1 cups basil leaves; 0.25 cups olive oil; 0.25 cups parmesan cheese; 1 clove garlic; to taste salt; 3 egg yolks; 1 tbs lemon juice; 0.5 cups butter; to taste salt; 2 cups baby potatoes; 2 tbs olive oil; 0.25 cups parmesan cheese; to taste salt; to taste pepper; 2 cups mixed greens; 0.5 cups cherry tomatoes; 0.5 cups cucumber; 1 tbs olive oil; 1 tbs balsamic vinegar; to taste salt; 1 tomato; 0.25 cups red onion; 0.25 cups cucumber; 2 tbs parsley

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sun-dried tomato pesto, spinach, house made buttermilk biscuit, hollandaise, spring salad, parmesan potatoes topped with Mediterranean Salsa

Preheat the oven to 425°F (220°C). In a bowl, mix flour, baking powder, and salt. Cut in butter until crumbly. Stir in buttermilk until just combined. Roll out and cut into rounds. Bake for 12-15 minutes.

Make the Biscuits

Blend sun-dried tomatoes, basil, olive oil, parmesan, garlic, and salt until smooth. Set aside.

Prepare the Pesto

Bring water to a simmer in a pot. Crack eggs into small bowls and gently slide them into the water. Cook for 3-4 minutes until whites are set. Remove with a slotted spoon.

Poach the Eggs

In a bowl, whisk egg yolks and lemon juice. In a saucepan, melt butter. Gradually whisk hot butter into egg mixture until thickened. Season with salt.

Make the Hollandaise Sauce

Preheat oven to 400°F (200°C). Toss baby potatoes with olive oil, salt, and pepper. Roast for 20-25 minutes until golden. Sprinkle with parmesan.

Roast the Potatoes

Combine diced tomato, red onion, cucumber, parsley, lemon juice, and salt in a bowl. Mix well.

Make the Mediterranean Salsa

Split the biscuits and top with pesto, spinach, poached egg, and hollandaise. Serve with roasted potatoes and spring salad topped with Mediterranean salsa.

Assemble the Benedict

all-purpose flour

baking powder

salt

butter

buttermilk

sun-dried tomatoes

basil leaves

olive oil

parmesan cheese

garlic

egg yolks

lemon juice

baby potatoes

pepper

mixed greens

cherry tomatoes

cucumber

balsamic vinegar

tomato

red onion

parsley

eggs

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Make Avocado & Pesto Benedict Recipe in just 1h . sun-dried tomato pesto, spinach, house made buttermilk biscuit, hollandaise, spring salad, parmesan potatoes topped with Mediterranean Salsa

Avocado & Pesto Benedict Recipe

Ingredients

Biscuits

Pesto

Hollandaise Sauce

Potatoes

Salad

Mediterranean Salsa

Eggs

Method

Biscuit Preparation

Make the Biscuits

Pesto Preparation

Prepare the Pesto

Eggs Preparation

Poach the Eggs

Hollandaise Preparation

Make the Hollandaise Sauce

Potato Preparation

Roast the Potatoes

Salsa Preparation

Make the Mediterranean Salsa

Assembly

Assemble the Benedict

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