Description
A delightful twist on the classic breakfast favorite featuring creamy avocado, fresh spinach, and perfectly poached eggs on toasted English muffins, drizzled with rich hollandaise sauce.
Ingredients
- 4 large eggs
- 2 English muffins, split and toasted
- 1 ripe avocado, sliced
- 1 cup fresh spinach
- 3 egg yolks (for hollandaise)
- 1 cup unsalted butter, melted (for hollandaise)
- 1 tablespoon lemon juice (for hollandaise)
- Salt, to taste (for hollandaise)
Instructions
- Bring a pot of water to a gentle simmer. Carefully place the eggs into the water and let them poach for about 3-4 minutes until the whites are set but the yolks remain runny.
- Combine the egg yolks, lemon juice, and a pinch of salt in a bowl. Gradually whisk in the melted butter until the sauce thickens.
- On each toasted English muffin half, layer a handful of fresh spinach and several slices of avocado.
- Gently place one poached egg atop each muffin half, then drizzle with the homemade hollandaise sauce.
- Enjoy your creation while every element is fresh and warm.
Notes
For an extra touch, serve alongside crispy hash browns or a refreshing fruit salad. A zesty mimosa pairs beautifully with this dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Poaching and Blending
- Cuisine: American