Irish Benedict Recipe

Time30m

Serves2

Fresh medley topped with whipped cream and fruit

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Ingredients

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1
Toast the English Muffins
Cut the English muffins in half and toast them until golden brown. Set aside.
2
Prepare the Poached Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and place on a paper towel to drain.
3
Sauté the Spinach
In a small skillet, add a splash of water and the fresh spinach. Cook on medium heat until wilted, about 2 minutes. Remove from heat.
4
Prepare the Avocado
Slice the avocado in half, remove the pit, and scoop out the flesh. Slice it into thin pieces.
5
Layer the Base
On each toasted muffin half, layer the sautéed spinach, followed by a few slices of smoked salmon, and top with avocado slices.

6
Make the Whipped Cream
In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip until soft peaks form.

7
Assemble the Irish Benedict
Carefully place a poached egg on each muffin half. Top generously with the whipped cream.
8
Garnish
Finish by adding a handful of mixed berries on the side for a fresh touch.