Description
A delightful twist on the classic brunch favorite featuring creamy avocado, fresh spinach, and rich hollandaise sauce.
Ingredients
- 4 large eggs
- 2 English muffins, split and toasted
- 1 ripe avocado, sliced
- 1 cup fresh spinach
- 3 egg yolks
- 1 cup unsalted butter, melted
- 1 tablespoon lemon juice
- Salt, to taste
Instructions
- Poach the eggs: Bring a pot of water to a gentle simmer. Carefully add the eggs and poach for about 3-4 minutes, until whites are set but yolks remain runny.
- Make the hollandaise: While the eggs are poaching, whisk together egg yolks, lemon juice, and a pinch of salt in a bowl. Gradually whisk in melted butter until the sauce thickens.
- Assemble: On each toasted English muffin half, layer fresh spinach and avocado slices.
- Top it off: Gently place one poached egg atop each muffin half and drizzle with the hollandaise sauce.
- Serve immediately: Enjoy your creation while everything is fresh and warm.
Notes
For dietary restrictions, you can substitute English muffins with gluten-free options or use olive oil for a lighter hollandaise. Ensure to use the freshest eggs for the best poaching results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: American