Ingredients
Base:
- 2 whole grain English muffins, halved and toasted
- 4 large eggs
- 1 tablespoon white vinegar (for poaching)
- 1–2 ripe tomatoes, sliced thick
- A handful of fresh arugula or baby spinach (optional)
Avocado-Honey Hollandaise:
- 1 ripe avocado
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup for vegan option)
- 2 tablespoons warm water (more if needed)
- Salt and pepper to taste
- Pinch of smoked paprika or cayenne (optional)
Instructions
1. Make the Hollandaise
Blend avocado, lemon juice, Dijon mustard, honey, warm water, salt, pepper, and paprika until smooth. Thin with water to desired consistency. Set aside.
2. Poach the Eggs
Bring 3 inches of water and vinegar to a simmer in a saucepan.
Crack eggs into individual cups, swirl the water, and gently drop them in.
Poach for 3–4 minutes. Remove with slotted spoon and drain.
3. Assemble
Place spinach/arugula on toasted muffin halves.
Top with tomato slices, then poached eggs.
Drizzle with the avocado hollandaise.
4. Garnish (Optional)
Chopped chives, dill, basil, microgreens, or a dash of chili flakes.
Healthy Twist Highlights
- Avocado = heart-healthy fats
- Tomato = antioxidant boost
- Poached eggs = lean protein
- Whole grain muffin = fiber-rich base