Description
A delightful twist on the classic Eggs Benedict featuring creamy avocado, perfectly poached eggs, and a rich Hollandaise sauce, perfect for brunch or a special breakfast.
Ingredients
Scale
- 2 Eggs
- 1 English Muffin
- 100g Sliced Ham
- 1 Avocado
- Hollandaise Sauce
- Lime Juice
- Salt and Pepper
Instructions
- Poach the Eggs: Fill a medium saucepan with water and bring it to a simmer. Reduce heat to low and gently slide eggs into the water. Poach for 3-4 minutes.
- Toast the English Muffin until golden brown.
- Layer the Ham: Place a slice of ham on each toasted muffin half.
- Add the Avocado: Slice the avocado and layer it on top of the ham.
- Top with Poached Eggs: Place poached eggs on top of the avocado.
- Drizzle with Hollandaise Sauce.
- Season it: Squeeze fresh lime juice and sprinkle with salt and pepper to taste.
Notes
Make-Ahead Tips: Prepare your Hollandaise sauce a day ahead for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 370mg