Description
A simple and delicious recipe for Avocado Eggs Benedict, perfect for beginners looking to impress at brunch.
Ingredients
Scale
- 2 ripe avocados
- 4 eggs
- 2 English muffins, split
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Toast the English muffins until golden brown.
- Halve the avocados, remove the pit, and scoop the flesh into a bowl. Mash with lemon juice, salt, and pepper.
- Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny.
- Spread the mashed avocado on each half of the toasted English muffins.
- Place a poached egg on top of the avocado on each muffin half.
- Garnish with fresh herbs if desired and serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Brunch
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 calories
- Sugar: 0g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 200mg
Keywords: Avocado Eggs Benedict Brunch