Avocado Eggs Benedict
A healthy twist on the classic Eggs Benedict, this recipe features creamy avocado and a zesty lime hollandaise sauce, perfect for a nutritious breakfast or brunch. Great for health-conscious foodies, it combines fresh ingredients with traditional flavors, catering to both gluten-free and vegetarian diets.
Prep time: 10 minutesCook time: 4 minutesServes: 2
Ingredients
4 large eggs
2 English muffins, split and toasted
1 ripe avocado, peeled and sliced
1 tbsp lime juice
1/2 cup unsalted butter
2 large egg yolks
1/2 tsp salt
1/4 tsp cayenne pepper
1 tbsp water
1 tbsp chopped fresh cilantro
Instructions
1. Begin by poaching the eggs: Bring a pot of water to a gentle simmer and add a teaspoon of vinegar. Crack each egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes until whites are set but yolks remain runny.
2. Prepare the lime hollandaise sauce: In a small saucepan, melt the butter over low heat. In a separate bowl, whisk together egg yolks, lime juice, water, salt, and cayenne pepper. Slowly drizzle in the melted butter while whisking continuously until the sauce thickens.
3. Assemble the Benedict: Place toasted English muffin halves on serving plates. Top each half with avocado slices, a poached egg, and a generous spoonful of lime hollandaise sauce. Garnish with chopped cilantro.
4. Serve immediately and enjoy your healthful twist on a classic dish.
Storage
Store leftover lime hollandaise sauce in an airtight container in the refrigerator for up to 2 days.
Reheating
Reheat stored hollandaise sauce in a double boiler over low heat, whisking continuously until warmed and smooth.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
