Brunch is hands down my favorite meal. I can eat my favorite sweet and savory foods in one sitting and still enjoy a cup of coffee with all of it! However, sometimes brunch can get a little heavy and if it's loaded with sugary items, I can feel hungry within an hour after eating. That's where this satisfying take on eggs Benedict saves the day.
A crunchy whole grain English muffin is topped with creamy avocado, a poached egg and a fresh and spicy salsa. Sign me up!!
Not only is it sooo easy to make (perfect if you're still recovering from the night before) but it's loaded with protein and healthy fats to keep you full and give you a boost of energy. Instead of a heavy and very fattening (not to mention a pain in the butt to make) hollandaise sauce, I use a fresh salsa to reduce calories and take advantage of summers produce.
This recipe is definitely a make and serve dish as the English muffin will get soggy if you don't eat it soon! Enjoy!
Fiesta Eggs Benedict
- 4 whole grain English muffins, cut in half
- 1 avocado, peeled, pit removed and smashed
- 8 eggs
- 2 teaspoons apple cider vinegar
- 1/2 cup salsa (store bought or fresh)
- 1/4 cup green onions, sliced
- salt and pepper to taste
Toast English muffins and spread about one tablespoon of smashed avocado on each half. Season with salt and pepper and place two halves on each plate. Bring a small pot of water to a boil. Add in vinegar and give the water a stir with a spoon to create a swirling pot of water. One cracked egg at a time, slide cracked eggs into pot of water and let poach for about 3 minutes or until the whites are set. Remove from water using a slotted spoon and place a poached egg on each muffin half. Top with a spoonful of salsa and green onion. Serve immediately.