Eggs benedict is a traditional breakfast item that typically involves ham or bacon, a poached egg and hollandaise sauce all on an English muffin. While the recipe below holds true to most of the traditional elements, it also gets an added healthy boost from a few non-traditional ingredients!
Though a source of pork normally sits on top of the English muffin, this recipe calls for mixed greens and avocado slices instead. The avocado is a dose of healthy fat that provides nutrients as well as flavor and a buttery texture, while the mixed greens give the dish a nice crunch. It’s also a great way to sneak in a small serving of greens first thing in the morning!
Instead of traditional hollandaise sauce made from mayonnaise and butter, we make our own out of light mayo and whole grain mustard for a tangy sauce that compliments the recipe perfectly.
Eggs Benedict English Muffin
1 tablespoon white vinegar
2 whole grain English muffins, split & toasted
1 avocado, sliced thinly
Mustard Hollandaise Sauce Ingredients:
2 tablespoons light mayo
2 teaspoons whole grain mustard
1 teaspoon lemon juice
salt & pepper to taste
In a small bowl, combine the mustard hollandaise sauce ingredients. Whisk until smooth. Set aside.
Fill a deep pot with water and white vinegar. Bring to a boil over high heat.
Crack one egg into a small cup. Using a large spoon, stir the boiling water to create a whirlpool. Gently place the egg into the center of the whirlpool and poach for 1 to 2 minutes or until cooked to your liking.
Remove the egg and set aside. Repeat with remaining eggs.
5. To assemble, spread toasted English muffin with mustard hollandaise sauce. Top with mixed greens, avocado slices and a poached egg.