Description
A delicious twist on the classic Eggs Benedict, featuring creamy avocado and tangy lime sauce for a vibrant breakfast experience.
Ingredients
Scale
- 4 large eggs
- 1 ripe avocado, sliced
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
- 2 English muffins, split and toasted
- Fresh cilantro for garnish
Instructions
- Fill a pot with water and bring to a gentle simmer. Add a splash of vinegar if desired.
- Crack each egg into a small bowl and gently slide them into the water. Poach for about 3-4 minutes until the whites are set.
- Remove eggs with a slotted spoon and drain on paper towels.
- In a small bowl, mix sour cream or Greek yogurt, lime juice, cayenne pepper, salt, and pepper.
- To assemble, place half a toasted English muffin on a plate, top with sliced avocado, then a poached egg, and drizzle with the creamy sauce.
- Garnish with fresh cilantro and serve immediately.
Notes
Make sure the water is simmering but not boiling vigorously for perfect egg texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 370mg