Healthy Feeling Benedict* Recipe
toasted english muffin, brunch sauce, guacamole, poached eggs, pico de gallo
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Ingredients
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For the English Muffins
For the Brunch Sauce
For the Guacamole
For the Poached Eggs
For the Pico de Gallo
Method
Prepare the English Muffins
- 1
Toast the Muffins
Split the English muffins in half and toast them until golden brown.
Make the Brunch Sauce
- 2
Mix the Ingredients
In a bowl, combine Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and black pepper. Mix until smooth and set aside.
Prepare the Guacamole
- 3
Poach the Eggs
- 4
Prepare the Poaching Water
Fill a saucepan with water and bring it to a gentle simmer. Add vinegar to the water.
- 5
Poach the Eggs
Crack each egg into a small bowl, then gently slide them into the simmering water. Cook for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon.
Prepare the Pico de Gallo
- 6
Combine the Ingredients
In a bowl, mix diced tomatoes, onion, cilantro, lime juice, and salt until evenly combined.
Assemble the Benedict
- 7
Layer the Ingredients
On each toasted English muffin half, spread a layer of guacamole, top with a poached egg, and drizzle with brunch sauce. Finally, add a spoonful of pico de gallo on top.
