Eggs Benedict California

Name: Eggs Benedict California
Ingredients: 2 eggs; 1 english muffin; 4 teaspoon crumbled goat cheese; 1/2 avocado, thinly sliced; 3 cherry tomatoes, halved; 1 teaspoon olive oil; fennel leaves, for garnish; salt and pepper, to taste; 1-2 teaspoon vinegar; 3 tablespoon hollandaise sauce*

Sandi Adam|Jan. 25, 2013 4:33 pm EST

3 (2 ratings)

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This California-version of eggs Benedict is from Sandi of All the Good Blog Names Are Taken.

Servings

1

Ingredients

2 eggs
1 english muffin
4 teaspoon crumbled goat cheese
1/2 avocado, thinly sliced
3 cherry tomatoes, halved
1 teaspoon olive oil
fennel leaves, for garnish
salt and pepper, to taste
1-2 teaspoon vinegar
3 tablespoon hollandaise sauce*

Directions

Fill a medium-sized skillet or cast-iron pan with about 2 inches of water and add the vinegar. Bring to a simmer, and slowly crack each of the eggs into the simmering water. Cook for 3 minutes for soft yolks.
Meanwhile, toast the English muffin. When it's toasted, sprinkle each 1/2 with goat cheese. Remove the poached eggs from the water using a slotted spoon, and gently place 1 on each goat cheese-sprinkled half.
In a small sauté pan, heat the oil for 1 minute and place the tomato halves into the pan cut side down. Cook for 1 minutes so that the tomatoes begin to caramelize, then flip and allow to cook for 1 minute more on the outside.
Place the egg-topped muffins side by side on a plate and arrange the avocado slices between the 2 eggs. Top with the caramelized tomatoes, drizzle with the hollandaise sauce, and serve.