Description
A vibrant twist on traditional Eggs Benedict featuring poached eggs, creamy avocado, and a zesty hollandaise sauce, perfect for brunch or special occasions.
Ingredients
Scale
- 4 whole English muffins
- 4 large eggs
- 1 ripe avocado, sliced
- 1 medium tomato, diced
- Fresh cilantro, chopped (to taste)
- 1–2 jalapeños, finely chopped
- 3 egg yolks
- 1/2 cup unsalted butter, melted
- 1 tablespoon fresh lime juice
- Salt and pepper, to taste
Instructions
- Toast the English muffins until golden brown. Set aside.
- Poach the eggs: Fill a pot with water, add a splash of vinegar, and bring to a gentle simmer. Crack each egg into a small bowl, then carefully slide it into the water. Cook for 3-4 minutes for a soft yolk. Remove with a slotted spoon.
- Slice the avocado and dice the tomato.
- Prepare the hollandaise sauce: In a bowl, whisk together egg yolks and lime juice. Gradually whisk in melted butter until sauce thickens. Season with salt and pepper.
- Assemble each muffin half by layering avocado slices, a poached egg, chopped tomatoes, cilantro, and jalapeños.
- Drizzle with hollandaise sauce and additional lime juice if desired.
- Season with salt and pepper to taste.
- Serve immediately and enjoy the warm, savory goodness!
Notes
For perfectly poached eggs, keep the water at a gentle simmer and swirl it slightly before adding the eggs to prevent them from spreading.
- Prep Time: 20
- Cook Time: 15
- Category: Brunch
- Method: Poaching
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 29g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 225mg