Avocado Eggs Benedict
Delicious avocado-based eggs Benedict served on toasted English muffins—a healthy twist on a classic brunch favorite.
Ingredients
- 2 fresh eggs
- 1 avocado
- 2 tablespoons white vinegar
- 1 tablespoon lemon juice
- 1 tablespoon red pepper flakes + more for topping
- English muffins for serving
- salt & pepper to taste
Instructions
- Bring a pot of water to just below a simmer (190°F). Add the white vinegar to the water. Stir gently to create a vortex and then carefully drop in the egg. Make sure to maintain the water temperature at 190°F to prevent overcooking the egg. Let it simmer for four and a half minutes.
- While the egg is poaching, pit the avocado and scoop out the flesh. In a large bowl, combine the avocado, lemon juice, red pepper flakes, and a pinch each of salt and pepper. Mash until you achieve a spreadable consistency.
- Use a slotted spoon to lift the poached egg out of the water, and let it rest on a paper towel to absorb any excess moisture.
- Split the English muffins using a fork, and toast them until they're golden brown. Generously spread the avocado mixture onto the toasted muffin halves.
- Place the poached egg on top of the avocado-smeared English muffin. To finish, sprinkle additional red pepper flakes and a dash of salt and pepper over the egg.
Tried this recipe?Let us know how it was!