Avocado & Egg Recipe

toast muffins

Split the English muffins and lightly butter both cut sides. Toast in a skillet or toaster until golden brown, about 3–4 minutes on medium heat in a skillet or 2–3 minutes in a toaster. Keep warm.

Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash with a fork leaving some small chunks for texture. Stir in the lime juice immediately to prevent browning.

Add the finely minced red onion, jalapeño (if using), chopped cilantro, salt, and black pepper. Taste and adjust seasoning. Set aside at room temperature while you cook the eggs and hollandaise.

set up double boiler

Prepare a double boiler: bring about 1 inch of water to a simmer in a small saucepan. Use a heatproof bowl that sits above the water without touching it.

Whisk the two egg yolks with the lemon juice in the heatproof bowl until slightly thickened and pale, about 30 seconds.

Place the bowl over the simmering water (off direct boil). Very gently and constantly whisk the yolks while slowly adding the melted warm butter in a thin stream. To melt butter: warm it in a small saucepan until fully melted and warm (not smoking). Continue whisking until the sauce thickens to a smooth, creamy consistency, about 3–5 minutes. If it becomes too thick, whisk in up to 1 tablespoon warm water to loosen.

Remove from heat and whisk in cayenne, smoked paprika, and salt. Taste and adjust lemon, salt, or cayenne. Keep the hollandaise warm over the still-warm water with the heat turned off, or place the bowl in a warm spot; do not overheat or it will separate.

Heat a nonstick skillet over medium-low. Add 1 tsp olive oil or butter and swirl to coat. Crack each egg into a small bowl to check for shells, then gently slip the eggs into the skillet.

Cook the eggs over-easy: let the whites set about 2–3 minutes until edges are set but the top is still slightly glossy. Season with 1/8 tsp salt and a pinch of pepper while cooking.

Carefully flip each egg with a thin spatula and cook 20–30 seconds more for runny yolks (longer if you prefer firmer yolks). Remove from skillet and keep warm.

On each toasted English muffin half, spread an even layer of guacamole (about 2–3 tbs per half).

Place an over-easy egg on top of the guacamole layer of each muffin.

Spoon 1–2 tablespoons of the spiced hollandaise over each egg, letting it drizzle down the sides.

Finish with a sprinkle of chopped cilantro or microgreens and a crack of black pepper. Serve immediately.