Eggs Benedict with Mashed Avocado
with English muffin / pear and spinach salad
- Eggs - 8
- English muffins - 4 , halved
- Avocados - 2 , mashed
- Vinegar, red or white wine - 2 tsp
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Vinegar, apple cider - 1 Tbsp
- Oil, olive - 2 1/2 Tbsp
- Pears - 1 , diced
- Baby spinach - 6 oz (sub any salad greens)
- Sunflower seeds - 2 Tbsp (sub pepitas or chopped pecans)
Make vinaigrette - (If prepping right before cooking, get water for eggs heating before continuing with prep.) Whisk together mustard, honey, and apple cider vinegar. Add oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
Eggs - Crack each egg into a small ramekin or teacup. (Don’t skip this step as it will help you to transfer the eggs to hot water quickly so that they cook evenly.)
English muffins / Pears - If not already sliced in half, slice English muffins. Dice pears.
Avocados - Mash avocados with some salt and pepper.
Fill a large saute pan with water. Add red or white wine vinegar and some salt. Place over high heat until it begins to boil.
Line a plate with paper towels and set it near the stovetop.
While water is coming to a boil, pour vinaigrette into the bottom of a large mixing bowl. Top with pears, spinach, and sunflower seeds. (Wait to toss salad until right before serving.)
When water for the eggs is boiling, reduce heat to a low simmer (a few small bubbles rising from the bottom). Gently tip each egg into the simmering water so that none are touching. Simmer eggs to your desired degree of doneness (for cooked whites and soft yolks, this should take 4 to 5 minutes; remove one of the eggs and test it if needed). Use a slotted spoon to move cooked eggs to paper towel-lined plate.
Toast English muffins.
Assemble Eggs Benedict by spreading English muffin halves with mashed avocado and topping them with eggs.
Season Eggs Benedict with some salt and pepper. Toss salad and enjoy on the side.