Healthy Eggs Benedict with Avocado Hollandaise and Arugula
A lighter twist on classic Eggs Benedict with peppery arugula, creamy avocado, and a quick avocado-based hollandaise. Perfect for an easy brunch that still feels special.
Equipment
- Medium pot
- Slotted spoon
- small bowl
- Blender or immersion blender
- Small saucepan
- Toaster or toaster oven
- sharp knife
- cutting board
- Measuring cups and spoons
Ingredients
- 1 ripe avocado peeled and pitted
- 2 egg yolks
- 2 tablespoons lime juice
- 2 tablespoons unsalted butter melted
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 2-3 tablespoons warm water to thin sauce as needed
- 4 English muffins split and toasted
- 8 large eggs
- 2 cups fresh arugula
- 1 tablespoon white vinegar for poaching eggs
- salt and black pepper to taste
Instructions
- Make the avocado hollandaise: Add the avocado, egg yolks, lime juice, melted butter, cayenne, and salt to a blender (or use an immersion blender in a tall container). Blend until very smooth. If the sauce is too thick, blend in warm water 1 tablespoon at a time until it’s pourable and coats the back of a spoon. Keep warm (not hot) while you poach the eggs.
- Toast the muffins: Split and toast the English muffins until golden and crisp. Set aside on 4 plates.
- Prep the greens: Wash and dry the arugula. Divide the arugula between the toasted muffin halves (a small handful on each half).
- Poach the eggs: Fill a medium pot with about 3 inches of water and bring to a gentle simmer (small bubbles, not a rolling boil). Stir in the vinegar. Crack an egg into a small bowl, then slide it into the simmering water. Repeat with remaining eggs (work in batches if your pot is small). Poach for 3–4 minutes for set whites and runny yolks.
- Drain: Lift the eggs out with a slotted spoon and drain briefly on paper towels.
- Assemble: Top each muffin half with a poached egg. Spoon or drizzle the warm avocado hollandaise over the eggs. Season with salt and black pepper to taste (and red pepper flakes, if you like). Serve immediately.
Notes
Tips: Use very fresh eggs and keep the water at a gentle simmer for neat poached eggs. The vinegar helps the whites set faster, but avoid boiling hard or the eggs will fray. If the avocado hollandaise thickens or starts to separate, whisk or blend in a little warm water to bring it back together. Leftover sauce can be stored in an airtight container in the refrigerator for up to 2 days; re-warm very gently and thin with warm water as needed. Swap whole wheat or gluten-free English muffins if you like, and substitute baby spinach for arugula if needed. For extra protein, add a slice of smoked salmon on top.
Nutrition
Calories: 440kcal | Protein: 19g | Saturated Fat: 8g | Cholesterol: 465mg | Sodium: 585mg