California Eggs Benedict

If you’re a brunch enthusiast like me, you likely hold a special place in your heart for Eggs Benedict. The classic dish of poached eggs, Canadian bacon, and hollandaise sauce on an English muffin is a staple at many breakfast tables. But what if you could give this beloved dish a fresh, Californian twist? Enter California Eggs Benedict—a vibrant, delicious, and nutritious version that brings the sunny flavors of the Golden State to your plate.

Why California Eggs Benedict?

1. Fresh Ingredients: California cuisine is known for its emphasis on fresh, local ingredients. By incorporating elements like avocado, tomatoes, and fresh herbs, this version of Eggs Benedict showcases fresh, local ingredients.
2. Healthy Fats: Avocado is a star in this recipe, providing a dose of healthy fats that are essential for brain and heart health. These fats also help keep you full and satisfied longer.
3. Burst of Flavor: With the addition of fresh salsa, California Eggs Benedict offers a flavor profile that is both bright and refreshing.
4. Nutrient-Rich: Swapping out traditional Canadian bacon with fresh produce adds a nutrient boost without sacrificing taste.

California Eggs Benedict

Recipe by prairiewhiskCourse: Brunch, Breakfast

Servings

2

servings

Prep time

20

minutes

Cooking time

5

minutes

Ingredients

• 2 English muffins, split

• 4 large eggs

• 1 ripe avocado

• 1 lime 

• Salt and garlic powder 

• 1 medium tomato, diced

• ¼ onion, finely chopped

• ½ cup cilantro, chopped

• ½ jalapeno, finely chopped

• Salt and pepper to taste

• Fresh chives, chopped

• Hollandaise sauce (prepared according to Natasha’s Kitchen Hollandaise Sauce recipe)

Directions

• Prepare the Pico de Gallo:
  In a bowl, combine the diced tomato, finely chopped onion, chopped cilantro, and finely chopped jalapeno. Season with salt and pepper to taste. Squeeze the juice of half a lime over the mixture and stir to combine. Set aside.
• Prepare the Avocado:
  Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
  Mash the avocado with a fork until smooth. Season with salt and garlic powder to taste.
  Squeeze the juice of half a lime over the mashed avocado and mix well. Set aside.
• Prepare the Hollandaise Sauce:
  Follow the instructions on Natasha’s Kitchen Hollandaise Sauce recipe to make the hollandaise sauce. Keep warm.
• Poach the Eggs:
  Fill a large saucepan with about 3 inches of water and bring to a simmer. Add a splash of vinegar to help the eggs hold their shape. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove the poached eggs with a slotted spoon and drain on a paper towel.
• Toast the English Muffins:
  Toast the English muffin halves until they are golden brown.
• Assemble the Benedict:
  Spread a generous layer of the mashed avocado mixture on each English muffin half.
  Top with a spoonful of pico de gallo. Place a poached egg on top of each muffin half.
  Spoon the warm hollandaise sauce generously over each poached egg. Garnish with freshly chopped chives.

Brunch is my favorite meal, and there’s nothing like enjoying a delicious dish before heading back on the road for track meets in Edmonton and Vancouver. The weather here hasn’t been the nicest, so I can’t help but wish I was in sunny California. California Eggs Benedict is more than just a meal—it’s a delightful experience that brings together the best of classic brunch with the fresh, health-conscious sensibilities of Californian cuisine. Whether you’re hosting a weekend brunch or simply treating yourself, this dish is sure to impress with its delicious flavors and beautiful presentation. So, next time you’re craving Eggs Benedict, give it a sunny twist and enjoy a taste of California at your table. Happy cooking!