Avocado Eggs Benedict Recipe

Inspired by Mr. D's Restaurant & Lounge

Time30m

Serves2

A twist on the classic Eggs Benedict featuring avocado.

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Ingredients

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Method

Directions

Prepare the Avocado

Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork, adding lemon juice, salt, and black pepper to taste. Set aside.

Poach the Eggs

Bring a pot of water to a gentle simmer. Crack the eggs into separate small bowls. Create a gentle whirlpool in the water and slide the eggs into the center one at a time. Poach for about 3-4 minutes or until the whites are set but the yolk is still runny. Remove with a slotted spoon and drain on paper towels.

Toast the Muffins

While the eggs are poaching, split and toast the English muffins until golden brown. Spread butter on each half.

Assemble the Dish

On each buttered English muffin half, layer mashed avocado, followed by a poached egg. Sprinkle with fresh cilantro or parsley and a pinch of red pepper flakes.

Serve

Serve immediately, and enjoy your Avocado Eggs Benedict!