California Style Eggs Benedict
A delightful twist on classic Eggs Benedict featuring poached eggs, creamy avocado, fresh spinach, and silky hollandaise sauce atop toasted English muffins.
Ingredients
Main Ingredients
- 4 large large eggs Use fresh eggs for poaching.
- 2 pieces English muffins, split and toasted Feel free to substitute with your favorite bread.
- 1 ripe avocado, sliced Consider swapping for sliced heirloom tomatoes for an alternative.
- 1 cup fresh spinach You can also use kale or arugula.
For the Hollandaise Sauce
- 3 pieces egg yolks Ensure they are at room temperature for easier mixing.
- 1 cup unsalted butter, melted Melted butter should not be too hot.
- 1 tablespoon lemon juice Adjust to taste.
- to taste Salt Feel free to add more if desired.
Instructions
Preparation
- Poach the eggs: Gently place them in simmering water and let them cook until the whites are set and the yolks remain runny, about 3-4 minutes.
- Make the hollandaise: While your eggs are poaching, blend together the egg yolks, lemon juice, and salt. Gradually add the melted butter until the sauce thickens.
Assembly
- On each toasted half of the English muffin, layer a handful of fresh spinach and slices of avocado.
- Place a poached egg on each, and generously drizzle the hollandaise sauce over the top.
- Serve immediately, and enjoy!
Notes
For leftovers, store the assembled Eggs Benedict in an airtight container in the refrigerator for one day. Reheat in a microwave on a low setting, adding warm water to the hollandaise to revive it. Consider serving with a light salad or fresh fruit.