Description
A quick eggs benedict with fresh avocado
Ingredients
Scale
- 4 Eggs
- 2 English Muffins, toasted
- 4 Slices Canadian Bacon, pan fried or heated up
- ½ Avocado
- Salt and Pepper
- Lemon Wedge for juice
- 1 tsp Vinegar, for poaching eggs
Instructions
- In large saute pan that is about 3 inches deep and filled with water at least 2 inches deep, bring water to a steady simmer. Add in 1 teaspoon of vinegar and stir to combine.
- Crack each egg into a separate ramekin or small dish.
- When water is simmering, place edge of ramekin into the water and gently slip each egg into the water. With a large spoon, very gently maneuver the egg whites towards the yolk.
- Allow eggs to poach in water for about 2 minutes or until the egg whites have set. Remove with large spoon, and drain away excess water.
- Toast english muffins, spread on avocado, top with one slice Canadian bacon per side of english muffin.
- Top each side with a poached egg. Sprinkle with salt and pepper to taste and spritz with lemon if desired. Serve immediately.