Imagine a breakfast that transforms ordinary morning eggs into a culinary masterpiece that will make your taste buds dance with joy! Our Eggs Benedict with Arugula Avocado is not just a recipe—it's a gourmet experience that elevates the classic brunch favorite to an extraordinary level. With creamy avocado, peppery arugula, and perfectly poached eggs, this dish promises to turn even the most mundane morning into a restaurant-worthy feast that will have everyone at your table begging for seconds.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 English muffins, split
- 4 large eggs
- 1 ripe avocado, sliced
- 1 cup arugula
- 2 tbsp butter
- 1 tbsp white vinegar
- Salt and pepper to taste
- Hollandaise sauce (optional)
Instructions
- Prepare the hollandaise sauce first by whisking egg yolks, melted butter, lemon juice, and a pinch of salt in a double boiler until smooth and creamy. Set aside and keep warm.
- Fill a large pot with water and add white vinegar. Bring to a gentle simmer, creating a soft whirlpool in the center of the water.
- Crack each egg individually into a small ramekin or cup to prepare for poaching.
- Carefully slide each egg into the simmering water, allowing them to cook for 3-4 minutes until the whites are set but the yolks remain runny.
- While eggs are poaching, toast the English muffins until golden brown and crisp. Spread a thin layer of butter on each half.
- Remove poached eggs with a slotted spoon and drain on a paper towel to remove excess water.
- Slice the ripe avocado into thin, even pieces.
- Arrange the toasted English muffin halves on serving plates.
- Layer fresh arugula leaves on top of each muffin half.
- Place avocado slices carefully over the arugula.
- Gently place a poached egg on top of each muffin half.
- Drizzle hollandaise sauce over the eggs, if using.
- Season with salt and freshly ground black pepper to taste.
- Serve immediately while eggs are still warm and hollandaise is fresh.
Tips
- Use the freshest eggs possible for poaching - they hold their shape better and create more beautiful results.
- Add a splash of white vinegar to your poaching water to help the egg whites coagulate more quickly.
- Create a gentle whirlpool in your water before adding eggs to help them form a neat, compact shape.
- Practice your hollandaise technique - whisk continuously and watch the temperature to prevent curdling.
- Toast your English muffins just before serving to ensure maximum crispness.
- If you're nervous about poaching eggs, try using egg poaching rings for more consistent results.
- Have all ingredients prepped and ready before you start cooking to ensure a smooth preparation process.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 20g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 420mg
