I believe my obsession started years ago when I would visit family in Honduras because they ate aguacates at any time of the day; for breakfast, lunch, dinner..and snacks! I guess because they are grown local, so they aren’t very pricey and very nutritious.
I remember my cousin’s would make us breakfast, and there were always avocados involved. Whether it was fresh handmade tortillas with avocado puree inside and a few sprinkles of salt, or the traditional Honduran breakfast (see last sentence in first paragraph).
Things haven’t change much these days, I’m still an avid avocado lover and have made my husband into one. Hahaha. I guess you can say that my husband and have a slight obsession with aguacates. If they weren’t so expensive I think we’d eat them everyday, LOL. The great thing about avocados is that they go with anything. For example, we make tons of spicy guacamole during the summer months to accompany la carne asada. Yumm! We also make a mean avocado salsa for our killer quesadillas and burritas. And any Hondurans reading this now, know that avocados are a staple, especially for breakfast. Mmmm, got me drooling over here just thinking of some avocados con frijolitos fritos, eggs, mantequilla and platanos fritos (or tortillas). Oh, can’t forget some quajada if you’re lucky or stinky cheese ahahaha. Yup, avocados are a staple food in my family’s kitchen!
One of our favorite breakfast meals is the SHRIMP’n’AVOCADO benny, hashbrowns and fresh fruit, con un buen cafecito y jugo de naranja on the side. I swear, if you don’t like avocados, you will after I share this great SHRIMP’n’AVOCADO recipe! Hehehe, and if you are already an avocado lover, well, this is going to blow your mind.
When we first started making eggs benedict we had no idea how to make holladaise sauce, so we Googled it and tried a four different recipes over a couple months. The best recipe for Hollandaise sauce that we have found so far, is from the Food Network. We knew how to poach eggs, so we were ready to start cookin 😉
- 2 Avocado
- Mini Shrimp- I usually grab two large handful
- 4 Poached Eggs
- Hollandaise Sauce (Click here for recipe)
- 2 English Muffins
- Cut, peel and mash avocados in bowl
- Make hollandaise sauce
- Poach eggs
- Boil water in pot and when it comes to a boil, turn off and throw frozen shrimp in for 5 mins
- Toast English muffins while shrimp cooking
- Spread avocado mash onto both sides of sliced English muffin (repeat 3x)
- Place a small handful of shrimp on top of each avocado (repeat 3x)
- Apply poached eggs on top of shrimp (repeat 3x)
- Generously drizzle hollandaise sauce over the eggs (repeat 3x)