Eggs Benedict California


  • 2 s  eggs
  •   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*

This California-version of eggs Benedict is from Sandi of All the Good Blog Names Are Taken.



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

Be a Part of the Conversation

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...