Avocado Biscuit Benedict
Avocado Biscuit Benedict
| 12 (2.25 oz) | Bridgford Biscuits, thawed – Buttermilk, Grain Waiver, or Whole Wheat |
| 3 cups | mashed avocado or guacamole |
| 24 | poached or fried eggs |
| 2 cups | cherry tomatoes, sliced in half |
| salt and pepper |
Heat the Bridgford Biscuits according to the case directions, then cut each biscuit in half. Spread approximately 2 tablespoons of mashed avocado or guacamole onto each biscuit half. Top with a poached or fried egg, then garnish with halved cherry tomatoes. Season with salt and pepper to taste and serve immediately.
Yield: 24 servings. Each half biscuit provides 1 oz. equivalent grain servings.