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.



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


Calories per serving:

556 calories

Dietary restrictions:

High Fiber Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 34g 53%
  • Carbs 42g 14%
  • Saturated 9g 45%
  • Fiber 11g 43%
  • Trans 0g
  • Sugars 5g
  • Monounsaturated 18g
  • Polyunsaturated 5g
  • Protein 25g 49%
  • Cholesterol 382mg 127%
  • Sodium 494mg 21%
  • Calcium 260mg 26%
  • Magnesium 80mg 20%
  • Potassium 960mg 27%
  • Iron 5mg 26%
  • Zinc 3mg 20%
  • Phosphorus 409mg 58%
  • Vitamin A 265µg 29%
  • Vitamin C 17mg 28%
  • Thiamin (B1) 0mg 27%
  • Riboflavin (B2) 1mg 53%
  • Niacin (B3) 4mg 21%
  • Vitamin B6 1mg 29%
  • Folic Acid (B9) 179µg 45%
  • Vitamin B12 1µg 19%
  • Vitamin D 2µg 1%
  • Vitamin E 4mg 22%
  • Vitamin K 34µg 42%
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