Eggs Benedict with Avocado Cream Sauce

Yields1 Serving
Prep Time10 minsCook Time5 minsTotal Time15 mins

Directions

1

Bring a medium size pot of water to a boil. Once water is boiling, turn down to a medium simmer. Create a tornado in the water with a spoon by going in circles, crack one egg at a time right in the middle of the tornado. Cook the egg for 3-4 minutes for a runny yolk. You can cook longer if you want a firmer yolk. Carefully remove your poached egg with a slotted spoon from the water and set aside. Poach your second egg and set aside as well.

2

Blend all the ingredients for the avocado cream sauce together until nice and creamy.

3

To assemble, toast your English muffin and spread one tbsp of the avocado cream sauce on one side of the English muffin. Place 4-5 spinach leaves on top of avocado cream sauce, 1 slice of smoked salmon (optional), few slices of tomatoes, one poached egg, drizzle a little more of the avocado cream sauce on top of egg, and sprinkle with salt and pepper (to taste). Assemble your second piece of English muffin the same way and enjoy!

Category,

Ingredients

 1 count Fat Free English Muffin (Trader Joe's)
 2 count eggs
 1 count small roma tomato
 1/2 cup baby spinach
 2 count slices smoked salmon (optional)
Avocado Cream Sauce
 1/2 count medium avocado
 1 1/2 count lime (juiced)
 1/2 cup cold water (more if you want runnier consistency)
 1/8 cup flax seeds
 1/4 cup cilantro (chopped)
 1 count green onion
 1 tsp salt
 1 tsp black pepper
Nutrition Facts

Serving Size 2 servings

Servings 1


Amount Per Serving
Calories 202
% Daily Value *
Total Fat 7g11%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 194mg65%
Sodium 699mg30%
Potassium 324mg10%
Total Carbohydrate 15g5%
Dietary Fiber 2g8%
Sugars 1g
Protein 19g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

 1 count Fat Free English Muffin (Trader Joe's)
 2 count eggs
 1 count small roma tomato
 1/2 cup baby spinach
 2 count slices smoked salmon (optional)
Avocado Cream Sauce
 1/2 count medium avocado
 1 1/2 count lime (juiced)
 1/2 cup cold water (more if you want runnier consistency)
 1/8 cup flax seeds
 1/4 cup cilantro (chopped)
 1 count green onion
 1 tsp salt
 1 tsp black pepper

Directions

1

Bring a medium size pot of water to a boil. Once water is boiling, turn down to a medium simmer. Create a tornado in the water with a spoon by going in circles, crack one egg at a time right in the middle of the tornado. Cook the egg for 3-4 minutes for a runny yolk. You can cook longer if you want a firmer yolk. Carefully remove your poached egg with a slotted spoon from the water and set aside. Poach your second egg and set aside as well.

2

Blend all the ingredients for the avocado cream sauce together until nice and creamy.

3

To assemble, toast your English muffin and spread one tbsp of the avocado cream sauce on one side of the English muffin. Place 4-5 spinach leaves on top of avocado cream sauce, 1 slice of smoked salmon (optional), few slices of tomatoes, one poached egg, drizzle a little more of the avocado cream sauce on top of egg, and sprinkle with salt and pepper (to taste). Assemble your second piece of English muffin the same way and enjoy!

Eggs Benedict with Avocado Cream Sauce

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