California Style Eggs Benedict
Start your morning with a vibrant twist on a brunch classic—California Style Eggs Benedict! This delightful recipe layers toasted English muffins with fresh spinach, juicy tomato slices, creamy avocado, and perfectly poached eggs, all crowned with a velvety homemade hollandaise sauce infused with a hint of lemon and cayenne pepper. Featuring bright and wholesome ingredients, this California-inspired dish brings a fresh and healthy spin to traditional eggs benedict while still feeling indulgent. Garnished with fresh chives for a final touch of elegance, it’s perfect for weekend brunch or a luxurious breakfast in the comfort of your own kitchen.
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Recipe Information
Ingredients
- 2 pieces English muffins
- 4 large Eggs
- 1 large Avocado
- 1 medium Tomato
- 1 cup Fresh spinach leaves
- 1 cup Butter
- 3 large Egg yolks
- 1 tablespoon Lemon juice
- 0.25 teaspoon Salt
- 0.125 teaspoon Cayenne pepper
- 2 tablespoons White vinegar
- 2 tablespoons Fresh chives
Instructions
Slice the English muffins in half and toast them until golden brown. Set aside.
Slice the avocado and tomato into thin, even slices.
Prepare the hollandaise sauce: In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of gently simmering water (make sure the bottom of the bowl does not touch the water). Slowly drizzle in the melted butter while whisking constantly until the sauce thickens. Stir in salt and cayenne pepper. Keep the hollandaise warm over the pot of hot water off the heat.
Bring a medium-sized pot of water to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl and gently slide it into the simmering water. Poach the eggs for 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and set on a paper towel to drain.
Assemble the Eggs Benedict: Lay a few spinach leaves on each English muffin half, followed by slices of tomato and avocado. Place a poached egg on top of each stack.
Spoon the warm hollandaise sauce generously over each poached egg. Garnish with fresh chives.
Serve immediately and enjoy your California Style Eggs Benedict!
Nutrition Facts
Calories |
2922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.4 g | 325% | |
| Saturated Fat | 118.5 g | 592% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 1824 mg | 608% | |
| Sodium | 3978 mg | 173% | |
| Total Carbohydrate | 119.7 g | 44% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 26.2 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 332 mg | 26% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1723 mg | 37% | |
*The % Daily Value 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.
