Sunshine Eggs Benedict

Breakfast-Brunch
Cook time: 15
Servings: 4

Ingredients

  • 2 split English muffins
  • 1 tsp butter
  • 4 eggs, poached
  • Splash of white vinegar
  • 1 avocado sliced
  • 1 roma tomato sliced
  • 1 bunch garlic chives diced

  1. Spread butter on English muffins and place on a grill pan and toast ( toasting them on a grill pan keeps them warmer longer), wrap in foil and keep warm in the oven. Fill frying pan with approximately 3 inches of water and bring to a strong simmer, with a splash of vinegar. Crack eggs into a small ramekin one at a time and slide egg into hot water. Poach them until whites are set and place on a plate and cover and keep warm in the oven. Slice avocado and tomato and set aside. Place egg yolks and lemon juice and white pepper in a blender. When ready to plate, melt butter in microwave and pour as you turn blender on and leave on approximately 30 seconds. Plate English muffin halves, place a slice of tomato and a slice of avocado then the poached egg and pour hollandaise over and serve with breakfast meat on the side.
  2. Hollandaise Sauce 3 egg yolks 1 Tbsp lemon juice, fresh or bottled 1 stick butter, melted Dash of white pepper

Lindsay House B&B

Details

  • Nightly Rate $99 - $119
  • Reviews (23) 4.7
  • Rooms 4
  • Accepts Gift Cards

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