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Carnitas Eggs Benedict with Chipotle Crema in Avocado Halves

Avocado boats house crispy carnitas, poached eggs, and a boatload of other toppings for a show stopper brunch recipe!
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 8 Avocado Boats

Ingredients

  • 1 Pound of the Shredded Carnitas recipe above
  • 4 Avocados halved and pits removed
  • Thinly Sliced Radishes
  • Pico de Gallo
  • 3/4 Cup Shredded Cabot Chipotle Cheddar Cheese
  • Fresh Chopped Cilantro
  • Poached Eggs check out my never fail poached egg recipe here

For the Crema:

  • 1/2 Cup Lowfat Sour Cream or Crema Mexicana
  • 1 Canned Chipotle Pepper in Adobo
  • 2 Tablespoons milk

Instructions

  1. To make the crema, add all the ingredients to a food processor and puree until smooth. Transfer to a small ketchup bottle or a sandwich bag with the corner snipped off.
  2. Poach your eggs and pop the carnitas under the broiler for a few minutes to crisp it up.
  3. To assemble the avocado boats, slice or mush up some of the avocado. You want to make a bigger indent for the toppings. Top with radishes, carnitas, Cabot cheese, a poached egg, and then whatever other toppings you desire.
  4. Top each egg off with some of the chipotle crema and fresh cilantro.
  5. You will probably still need a fork and knife to eat this recipe.