Ingredients for California Style Eggs Benedict
- Whole Wheat English Muffins
- 1 ripe avocado
- 6 large eggs
- 3 large egg yolks
- 1/2 cup (1 stick) unsalted butter
- 2 tablespoons fresh lime juice
- Salt to taste
- Cayenne Pepper
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How to Make California Style Eggs Benedict
- Melt 1/2 cup (1 stick) unsalted butter in a small saucepan over low heat. Keep warm.
- Gently warm 2 tablespoons lime juice in a separate small bowl.
- Bring a small pot of water to a boil. Have a tablespoon ready for measuring.
- In the top of a double boiler (or a heatproof bowl set over a saucepan of simmering water), whisk 3 large egg yolks until light and frothy.
- Gradually whisk in 1 tablespoon of boiling water, then another tablespoon, until the mixture thickens slightly. Repeat until all 4 tablespoons of boiling water have been added.
- Remove from heat and whisk in the warm lime juice.
- Slowly whisk in the melted butter, a little at a time, until the sauce is smooth and emulsified. Season with salt and a pinch of cayenne pepper to taste.
- Keep the sauce warm over a pan of hot water (off the burner) with a light cover while you prepare the rest of the dish.
- Peel and thinly slice 1 ripe avocado.
- Cook 6 large eggs over medium-low heat, until the whites are set and the yolks are still runny. Do not break the yolks.
- Toast 6 English muffin halves.
- Place 2 toasted muffin halves on each of two warmed plates. Top each with 1 egg and a few slices of avocado.
- Spoon the hollandaise sauce generously over the eggs and avocado. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
27g
Fat
128g
Carbs
11g
