Start your morning right with my take on an eggs benedict paired with a delicious, homemade hollandaise sauce!
This delicious breakfast calls for cherry tomatoes, avocado, and of course, bacon! It is easy to make, guilt free, and will provide the textures and flavors any looks for in a traditional eggs benedict. The hollandaise sauce fused with this meal brings together the whole dish and elevates your experience.
Remember, life’s delicious! Try out this recipe now.
- 2 Eggs
- 2 3.5 inch glass mini bowls
- 2 cups of hot water from the sink
- 1 Whole Wheat English Muffin, toasted
- 1/5 Avocado
- 1 slice of cooked bacon, crumbled
- 3 cherry tomatoes sliced in half
- Dash of paprika and black pepper
- Hollandaise Sauce:
- ½ tbsp lite mayonnaise
- ½ tbsp Dijon mustard
- 1 tsp lemon juice
- ½ tbsp plant-based butter
- *Mix all the ingredients in a bowl and heat in microwave covered for 45 seconds
To make the poached eggs, fill the glass bowls ¾ with hot water from the sink,
creak the eggs into the water, slit the yolk once with a knife. This will prevent the
egg from exploding inside the microwave.
For medium well done poached eggs, cover the eggs and heat in the microwave
for 90 seconds. Flip them with a spoon and heat for additional 30 seconds. For 1
medium poached egg, heat for 50 seconds only on one side.
Using a slotted spatula ladle, drain the water from the eggs and place them on top
of the muffins. Drizzle Hollandaise sauce over the eggs.
Sprinkle the crumbled bacon bits on top with a dash of paprika and black pepper
Serve with avocado and cherry tomatoes