Eggs Benedict With A Side Of Avocado And Tomato Salad Recipe

English Muffin Preparation

1. Slice the English muffin in half and toast until lightly golden. Set aside.

Poaching Eggs

2. Bring a pot of water to a gentle simmer. Add a splash of vinegar. Crack the eggs, one at a time, into a small bowl and gently slide them into the simmering water. Cook for about 3-4 minutes, or until the whites are set but yolks remain runny. Remove with a slotted spoon and set aside.

Preparing the Canadian Bacon or Ham

3. Heat a skillet over medium heat. Add the Canadian bacon or ham slices and cook until slightly browned. Set aside.

Making Hollandaise Sauce

4. In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double-boiling method) and continue to whisk until the mixture thickens. Gradually incorporate melted butter, whisking continuously, until the sauce thickens and doubles in volume. Season with salt and cayenne pepper to taste.

Preparing the Salad

5. In a bowl, combine sliced avocado, chopped tomatoes, and mixed greens. Drizzle with olive oil or your preferred salad dressing and toss gently.

Assembling the Dish

6. Place each half of the toasted English muffin on a plate. Top with Canadian bacon or ham, followed by a poached egg. Drizzle generously with hollandaise sauce. Serve the avocado and tomato salad on the side.