Description
A flavorful twist on classic Eggs Benedict, featuring poached eggs, avocado, and zesty salsa.
Ingredients
Scale
- 4 eggs
- 1 ripe avocado, sliced
- 1 cup salsa (store-bought or homemade)
- 2 tablespoons sour cream
- 2 English muffins, split and toasted
- Fresh cilantro, for garnish
- Salt and pepper, to taste
Instructions
- In a saucepan, bring water to a gentle simmer. Crack the eggs into separate small bowls and carefully slip them into the simmering water, poaching until the whites are set but the yolks remain runny (about 3-4 minutes).
- In a separate bowl, combine the salsa and sour cream. Mix well.
- To assemble, place halves of toasted English muffins on plates. Top each half with sliced avocado.
- Carefully place a poached egg on top of the avocado.
- Spoon the salsa mixture over the eggs and garnish with fresh cilantro.
- Season with salt and pepper to taste. Serve immediately.
Notes
Use the freshest eggs for the best poaching results. Monitor the cooking time carefully to avoid overcooking the yolk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Poaching
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 370mg