Eggs Benedict California
- 2 s eggs
- 1 English muffin
- 4 Teaspoons crumbled goat cheese
- 1/2 avocado, thinly sliced
- 3 s cherry tomatoes, halved
- 1 Teaspoon olive oil
- Fennel leaves, for garnish
- Salt and pepper, to taste
- 1-2 Teaspoon vinegar
- 3 Tablespoons hollandaise sauce*
Fill a medium-sized skillet or cast-iron pan with about 2 inches of water and add the vinegar. Bring to a simmer, and slowly crack each of the eggs into the simmering water. Cook for 3 minutes for soft yolks.
Meanwhile, toast the English muffin. When it's toasted, sprinkle each 1/2 with goat cheese. Remove the poached eggs from the water using a slotted spoon, and gently place 1 on each goat cheese-sprinkled half.
In a small sauté pan, heat the oil for 1 minute and place the tomato halves into the pan cut side down. Cook for 1 minutes so that the tomatoes begin to caramelize, then flip and allow to cook for 1 minute more on the outside.
Place the egg-topped muffins side by side on a plate and arrange the avocado slices between the 2 eggs. Top with the caramelized tomatoes, drizzle with the hollandaise sauce, and serve.
*If you don't have a favorite recipe for hollaindaise sauce, try this one.
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