For the past year or so, I’ve gotten really good about making breakfast every morning. Part of it is to make sure my son eats something good before school, and part of it is to make sure my husband and I have a healthy breakfast that prevents us from binge eating later at night. I think, for us, the main struggle with our weights over the years has been eating too much at night because we skipped breakfast or ate very little, and then ate almost nothing at lunch. Then by the time dinner comes around, it was like an all out smorgasbord.
But now I make sure to get up early, even on school days and make a hot, healthy breakfast like this eggs benedict. This version of is so easy and I love how fresh and delicious it tastes because of the avocado hollandaise sauce. It’s so much more healthy and easy to make thean a traditional hollandaise sauce, and my family actually prefers it.
I haven’t been adding any breakfast meats to our eggs benedict, not because I don’t love it, but because I’m trying to watch my sodium intake now that I’m pregnant. Instead, I use fresh tomatoes and fresh spinach, It adds just as much flavor with added nutrition and just as much taste.
For the hollandaise sauce, I make it simply in the blender by pouring avocado, lemon juice and hot water. Then I just season with salt and pepper, and that’s it. It’s easy peasy and your whole family will love it.
I absolutely love runny eggs, but now that I’m pregnant I have to be extra careful of Salmonella. That’s why I always buy Davidson’s Safest Choice pasteurized eggs. They’re pasteurized and I can feel good about eating the yolks slightly soft without the worry of possibly getting sick.
If you’re concerned about your eggs be sure to use Davidson’s Safest Choice pasteurized eggs. “Davidson’s Safest Choice® Eggs are pasteurized in an all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella. The vast majority of eggs sold in grocery stores are NOT pasteurized. Safest Choice™ offers peace of mind when making recipes calling for raw or undercooked eggs, and removes the worry of cross contamination.Learn more about Safest Choice pasteurization process and find store locations.
Yield: 4 servings
For the Eggs Benedict:
4 English Muffins
8 eggs
8 slices of tomato
fresh spinach leaves
white vinegar
salt and pepper
For the Avocado Hollandaise:
1 ripe hass avocado
the juice of 1 lemon
1/2 cup hot water
salt and pepper to taste
Bring a large pot of water to boil over medium low heat. Add vinegar and salt. Water should be slowly and gently simmering, about 190° - 195°. Gently stir water to create a gently whirlpool and gently place egg in hot water. Simmer for 3 - 5 minutes, or until yolk is desired consistency. Cook other eggs.
Split English muffins and toast. Add all ingredients for the Avocado Hollandaise to a blender and blend well until all ingredients are smooth. Assemble Eggs beg edict by layering the fresh spinach, sliced tomatoes, poached eggs and topping it off with the Avocado Hollandaise. Season with salt and pepper and serve.
This post is sponsored by Safest Choice Eggs. I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I was compensated for my time. Opinions are 100% my own.