California Avocado Eggs Benedict
A delightful West Coast twist on the classic Eggs Benedict, featuring creamy avocado and fresh tomato for a healthy brunch option. Perfectly poached eggs rest on a toasted English muffin, topped with a zesty cilantro-lime hollandaise sauce.
Prep time: 15 minutesCook time: 4 minutesServes: 2
Ingredients
4 large eggs
2 English muffins
1 ripe avocado
2 slices of tomato
2 tbsp butter
1 tbsp lime juice
1 tsp lime zest
1/2 cup fresh cilantro
1/2 cup plain Greek yogurt
1/4 tsp salt
1/4 tsp black pepper
1 tbsp white vinegar
Water for poaching
Instructions
1. Fill a large pot with water, add white vinegar, and bring to a gentle simmer.
2. Toast the English muffins until golden brown.
3. In a blender, combine the avocado, cilantro, lime juice, lime zest, Greek yogurt, salt, and pepper until smooth.
4. Poach the eggs in simmering water for about 3-4 minutes until whites are set and yolks are runny.
5. Spread butter on the toasted English muffins.
6. Place a slice of tomato on each muffin half, followed by a poached egg.
7. Drizzle the avocado-cilantro sauce over the eggs.
8. Garnish with extra cilantro and serve immediately.
Storage
Store leftover sauce in an airtight container in the refrigerator for up to 2 days. Do not store poached eggs.
Reheating
Reheat the sauce gently in a microwave or on a stovetop; assemble fresh eggs and English muffins.
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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.
