Avocado Eggs Benedict Recipe
Avocado Eggs Benedict
Creamy avocados and the lemony yogurt sauce are layered atop fresh eggs on store-bought or homemade sourdough English muffins.
Serves: 2Prep: 15 minutesCook: 5 minutesTotal: 20 minutesDifficulty: Easy
Serves: 2
Ingredients
- 1⁄3 cup greek yogurt
- 1 tsp. milk
- 1 tbsp. lemon juice
- 1 tsp. unsalted butter
- 1 pinch cayenne pepper
- 4 large eggs
- 2 each sourdough English muffins, or whole wheat
- 4 each canadian bacon, slices
- 1 pinch sea salt
- 1 pinch freshly ground black pepper, to taste
- 1 each california avocado, sliced and fanned out
Directions
- In a bowl, combine yogurt, milk, cayenne pepper, salt, pepper and lemon juice. Mix well and set aside.
- Boil water in an egg poaching pan. Lightly rub butter in each cup. Carefully crack eggs into cups. Poach eggs to desired doneness.
- Meanwhile, toast English muffin halves. Top each muffin with Canadian bacon slices and a poached egg. Add avocado slices, salt and pepper and ladle sauce over top.
Serves: 2
Ingredients
- 1⁄3 cup greek yogurt
- 1 tsp. milk
- 1 tbsp. lemon juice
- 1 tsp. unsalted butter
- 1 pinch cayenne pepper
- 4 large eggs
- 2 each sourdough English muffins, or whole wheat
- 4 each canadian bacon, slices
- 1 pinch sea salt
- 1 pinch freshly ground black pepper, to taste
- 1 each california avocado, sliced and fanned out
Directions
- In a bowl, combine yogurt, milk, cayenne pepper, salt, pepper and lemon juice. Mix well and set aside.
- Boil water in an egg poaching pan. Lightly rub butter in each cup. Carefully crack eggs into cups. Poach eggs to desired doneness.
- Meanwhile, toast English muffin halves. Top each muffin with Canadian bacon slices and a poached egg. Add avocado slices, salt and pepper and ladle sauce over top.
| Amount per serving | |
|---|---|
| Calories | 520 |
| Total Fat | 27g |
| Saturated Fat | 8g |
| Cholesterol | 410mg |
| Sodium | 830mg |
| Total Carbohydrate | 36g |
| Dietary Fiber | 9g |
| Sugars | 8g |
| Protein | 36g |