California Eggs Benedict
Remember when I made the Poached Egg on Roasted Asparagus with Hollandaise? Well I had a ton of hollandaise sauce leftover so I decided to make some eggs benedict. But instead of using canadian bacon like traditional eggs benedict, I decided to go the meatless route with some fresh tomatoes and sliced avocado.
These were an absolute cinch to whip up and served as one of my favorite breakfasts on a Sunday morning. It was so incredibly fresh and light, and I just can’t get over the oozing yolk that gets soaked up in the English muffin. It’s actually quite painful just sitting here, staring at these photos, talking about how amazing they are, and then having to eat cereal tomorrow morning before I head off to work. If only every day could be a beautiful Sunday morning that involves these gorgeous babies.
One year ago: Smashed Potatoes
California Eggs Benedict (adapted from The Curvy Carrot):
Yields 2 servings
- 2 English muffins, split and toasted
- 1 avocado, thinly sliced
- 1 roma tomato, thinly sliced
- 4 poached eggs, for serving
- Easy hollandaise sauce
To assemble the eggs benedict, place the sliced avocado on each English muffin. Top with the sliced tomatoes and poached egg, drizzling the tops with hollandaise sauce. Serve immediately.
