Eggs Benedict is my favorite brunch item to get when I have brunch out. I used to be so intimidated with making poached eggs at home, until I realized how incredibly easy it was! Bonus, you don't have to use any oil or butter! I love this lighter Eggs Benedict with Avocado Cream Sauce recipe because of the delicious avocado cream sauce and the smoked salmon. The flavors are all so complimenting! Please try out this easy version and let me know what you think!
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.
Blend all the ingredients for the avocado cream sauce together until nice and creamy.
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!
1 servings
2 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.