California Eggs Benedict
Indulge in this vibrant California Eggs Benedict, featuring poached eggs, creamy avocado, and zesty Hollandaise sauce served on toasted English muffins.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Brunch
- Method: Poaching
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 English muffins, split
- 4 large eggs
- 1 ripe avocado, sliced
- 1 cup fresh spinach
- Hollandaise sauce (store-bought or homemade)
- Salt and pepper, to taste
- Butter, for toasting
Instructions
- Toast the English muffins with some butter until they’re golden brown and crispy.
- Poach the eggs for about 3-4 minutes until the whites are set and the yolks remain runny.
- Sauté the fresh spinach until wilted.
- Assemble your dish by placing the toasted English muffin halves on a plate and topping each with sautéed spinach, slices of avocado, and poached eggs.
- Drizzle your prepared Hollandaise sauce over the top, and sprinkle with salt and pepper.
- Serve immediately while everything is fresh and warm.
Notes
For perfectly poached eggs, use the freshest eggs possible. Feel free to customize your Hollandaise sauce with spices or fresh herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 1g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 360mg
Find it online: https://recypez.com/california-eggs-benedict/