Garden Benedict Recipe

Prepare the Vegetables

Wash and chop the spinach, dice the tomatoes and avocado, and set aside.

Toast the Muffins

Toast the gluten-free English muffins until golden brown.

Sauté the Spinach

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the spinach and sauté until wilted. Season with salt and pepper.

Poach the Eggs

In a pot, bring water to a gentle simmer. Crack the eggs into the simmering water and poach for 3-4 minutes or until the whites are set but yolks are still runny. Remove with a slotted spoon.

Assemble the Dish

On each toasted muffin half, layer sautéed spinach, diced tomatoes, and avocado. Top with a poached egg, a drizzle of olive oil, lemon juice, and sprinkle with fresh herbs.

Serve

Serve immediately while warm and enjoy your Garden Benedict!