Description
A delightful fusion of creamy avocado and poached eggs, topped with hollandaise sauce and fresh fruit, perfect for elevating your brunch game.
Ingredients
Scale
- 2 ripe Avocados
- 4 fresh Eggs
- 2 English muffins or slices of sourdough bread
- Assorted Fruits (berries, citrus, or kiwi)
- Hollandaise Sauce
Instructions
- Prepare the avocado mash: Scoop out avocado into a bowl, add salt, lemon juice, and chives, then mash to desired consistency.
- Poach the eggs: Bring water and vinegar to a simmer, crack each egg into a small dish and slide into water. Poach for 3 minutes, then remove and drain.
- Make the hollandaise sauce: Blend egg yolks, lemon juice, water, and salt, then slowly drizzle in melted butter until thick and creamy.
- Assemble the toast: Toast the bread, spread avocado mash, place a poached egg on top, and drizzle with hollandaise sauce.
- Add the fruit: Arrange sliced fruits around the toast for a beautiful presentation.
Notes
For best results, use fresh ingredients and perfect your poaching technique. Don’t rush the hollandaise sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Poaching & Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 200mg
Keywords: Eggs Benedict, Avocado Toast, Brunch Recipe, Poached Eggs, Hollandaise Sauce, Healthy Breakfast