Description
A healthy twist on the classic Eggs Benedict, featuring poached eggs served on whole wheat English muffins topped with mashed avocado.
Ingredients
Scale
- 4 large eggs
- 2 whole wheat English muffins, split
- 1 ripe avocado, mashed
- Fresh herbs (optional for garnish)
- Salt and pepper to taste
- Paprika (optional for garnish)
Instructions
- Begin by preparing the poached eggs. Bring a pot of water to a gentle simmer and add a splash of white vinegar.
- Crack each egg into a small bowl before carefully sliding it into the simmering water. Poach for about 3-4 minutes or until the white is set but the yolk remains runny.
- While the eggs are cooking, toast the whole wheat English muffins until they are golden brown.
- Spread a generous amount of mashed avocado on each toasted muffin half. Season with salt and pepper to taste.
- Once the eggs are ready, remove them from the water using a slotted spoon and let them drain briefly.
- Place a poached egg on each avocado-covered muffin and season with additional salt, pepper, and paprika if desired.
- Garnish with fresh herbs if using, and serve immediately.
Notes
- This dish can be served for breakfast or brunch.
- Use fresh eggs for the best poaching results.
- Feel free to add other toppings like smoked salmon or spinach for variation.
- Prep Time: 10
- Cook Time: 10
- Category: Breakfast
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 1g
- Sodium: 420mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 240mg
Keywords: Eggs Benedict, Healthy, Breakfast, Avocado, Whole Wheat