Description
Indulgent Eggs Benedict with poached eggs, creamy avocado, and rich hollandaise sauce for a delicious brunch experience.
Ingredients
- 4 large eggs
- 2 English muffins, split and toasted
- 1 ripe avocado, sliced
- 1 cup fresh spinach
- 3 egg yolks
- 1 cup unsalted butter, melted
- 1 tablespoon lemon juice
- Salt to taste
Instructions
- Poach the eggs: Gently place them in a pot of simmering water. Cook for about 3-4 minutes or until the whites are set but the yolks remain runny.
- Make the hollandaise: In a blender, combine the egg yolks, lemon juice, and salt. Slowly drizzle in the melted butter while blending until the sauce thickens to a creamy consistency.
- Assemble: On each toasted half of the English muffin, lay down a handful of fresh spinach followed by the sliced avocado.
- Top it off: Carefully place a poached egg on each mound, then generously drizzle the hollandaise sauce over the top.
Notes
For perfect poached eggs, add a splash of vinegar to the simmering water. Serve immediately for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Poaching
- Cuisine: American