Garden Benedict Recipe

Time20m

Serves1

two poached eggs, English muffin, spinach, tomato, avocado, hollandaise

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Ingredients

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1
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
2
Prepare the English Muffin
Slice the English muffin in half and toast it until golden brown.
3
Sauté the Spinach
In a skillet over medium heat, add a splash of olive oil. Add the spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper to taste.
4
Slice the Tomato and Avocado
While the spinach is cooking, slice the tomato and avocado into even slices.
5
Assemble the Garden Benedict
On each toasted English muffin half, layer the sautéed spinach, followed by the tomato slices, and avocado slices. Top each with a poached egg and generously drizzle with hollandaise sauce.
6
Serve
Serve immediately while warm and enjoy your Garden Benedict!