It’s hard to beat an eggs Benedict breakfast. It’s a pretty simple dish to whip up and also easier to lighten up the typically heavy hollandaise sauce than you might think. I generally opt for a Greek yogurt sauce, which you can make in any variety of flavor to mix it up.
1/2 English muffin
1/2 lemon (1/4 for avo smash, 1/4 for Greek yogurt hollandaise)
Garlic salt to taste
3 grape tomatoes
1/4 cup chopped spinach
Splash of white vinegar
2 tbs plain Greek yogurt
1 tbs Sriracha
1 tsp garlic powder
Salt to taste
1. Mash the avocado with 1/4 of the lemon squeezed into it for the juice. Add garlic salt to taste. Set aside.
2. Toast the English muffin to desired crispiness.
3. Slice tomatoes and chop spinach to smaller bitesize pieces. Chop scallions in small pieces for garnish. Set aside.
4. Spread smashed avocado on the base of the toasted English muffin. Add tomatoes next, then top with spinach. If you want, place this in the oven at 300 while you cook the rest of the food so that it is warmed.
5. Mix Greek yogurt with Sriracha and the other 1/4 lemon squeezed for juice. Add salt to taste.
6. Fill small egg pan with water and add a healthy splash of white vinegar. This will help the egg set better. Bring to a boil, then crack your egg and carefully drop it into the water. As it cooks, gently spoon water onto any part of the egg that is exposed to air. After about five minutes, using a slotted spoon, carefully slide the spoon under the egg to release it from the bottom of the pan. The egg is cooked when you lift it from the pan with the slotted spoon to gently shake it and the yolk still trembles but the whites are set. Drain the excess water and place egg on top of English muffin.
7. Drip Greek yogurt sauce on top of the egg. Sprinkle scallions over the top and bon appetit!!