Description
A delicious and spicy twist on the classic Eggs Benedict, featuring creamy avocado and a fiery Sriracha hollandaise.
Ingredients
Scale
- 4 large eggs
- 2 English muffins, split
- 1 ripe avocado, sliced
- 8 slices Canadian bacon or ham
- For the Sriracha Hollandaise:
- 3 egg yolks
- 1/2 cup unsalted butter, melted
- 1 tablespoon fresh lemon juice
- 1–2 teaspoons Sriracha sauce (to taste)
- Salt and black pepper to taste
Instructions
- To make the Sriracha Hollandaise, whisk the egg yolks and lemon juice in a heatproof bowl set over a pot of simmering water (do not let the bottom of the bowl touch the water). Whisk constantly until the mixture thickens slightly.
- Slowly drizzle in the melted butter while continuously whisking until the sauce is thick and emulsified.
- Whisk in the Sriracha sauce, salt, and pepper to taste. Keep warm.
- Fill a large pot with water and add a splash of vinegar. Bring to a gentle simmer.
- Carefully crack each egg into a small bowl or ramekin. Gently slide the eggs into the simmering water, one at a time. Poach for 3-4 minutes for runny yolks. Remove with a slotted spoon.
- Toast the English muffins. Top each half with Canadian bacon and avocado slices.
- Place a poached egg on top of the avocado.
- Spoon the Sriracha Hollandaise over each egg. Serve immediately.
Notes
- Ensure the water for poaching is at a gentle simmer, not boiling vigorously.
- You can adjust the amount of Sriracha to control the spiciness.
- Serve with a side of fresh fruit or a simple salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 5g
- Sodium: 800mg
- Fat: 55g
- Saturated Fat: 15g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 600mg
Keywords: Avocado, Eggs Benedict, Sriracha, Hollandaise, breakfast, brunch