Lightly poached eggs served on a bed of toasted muffins, avocado, spinach and ham, and topped with a creamy hollandaise sauce.
Make hollandaise Process vinegar and egg yolks in a food processor. With motor running, slowly add add butter in a thin stream. This should take 3 minutes. Stir in lemon juice. Transfer to a bowl. Season with salt and pepper. Cover surface with wrap.
Pour water into a saucepan to two-thirds fill it. Add a pinch of salt. Bring to the boil over medium-high heat. Reduce heat to medium-low. Break 1 egg into a saucer. Stir water until a whirlpool forms. Slide egg into water. Cook, without stirring, for 3 minutes for a soft yolk or 4 minutes for a semi-soft. Remove to a plate with a slotted spoon. Repeat with remaining eggs.
Meanwhile, toast muffins. Top muffin bases with spinach, ham, avocado and eggs. Drizzle with hollandaise sauce. Top with muffin tops. Serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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