Eggs Benedict California

Eggs Benedict California
Staff Writer

All the Good Blog Names Are Taken

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

 

Notes

*If you don't have a favorite recipe for hollaindaise sauce, try this one

Directions

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. 

Nutrition

Calories per serving:

206 kcal

Daily value:

10%

Servings:

1
  • Carbohydrate, by difference 23 g
  • Protein 6 g
  • Total lipid (fat) 10 g
  • Vitamin A, IU 8 IU
  • Vitamin A, RAE 1 µg
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 2 µg
  • Ash 3 g
  • Betaine 3 mg
  • Calcium, Ca 39 mg
  • Carotene, beta 3 µg
  • Cholesterol 1 mg
  • Choline, total 18 mg
  • Cryptoxanthin, beta 1 µg
  • Fatty acids, total monounsaturated 5 g
  • Fatty acids, total polyunsaturated 3 g
  • Fatty acids, total saturated 2 g
  • Fiber, total dietary 1 g
  • Folate, DFE 53 µg
  • Folate, food 13 µg
  • Folate, total 37 µg
  • Folic acid 24 µg
  • Fructose 1 g
  • Glucose (dextrose) 1 g
  • Glutamic acid 1 g
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 4 µg
  • Magnesium, Mg 28 mg
  • Niacin 2 mg
  • Phosphorus, P 129 mg
  • Potassium, K 151 mg
  • Retinol 1 µg
  • Selenium, Se 9 µg
  • Sodium, Na 803 mg
  • Sucrose 6 g
  • Sugars, total 9 g
  • Tocopherol, gamma 2 mg
  • Water 33 g
  • Zinc, Zn 1 mg
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