And this, my friend, is what ended up on the plate: Poached Egg atop Avocado with Jalapeno Sauce. Talk about kick-starting the day! It’s my version of an Eggs Benedict.
Here is what you’ll need:
- 1 whole wheat light English muffin
- 1 avocado
- 2 eggs
- 1/3 cup plain Greek yogurt
- A handful of cilantro
- 1 jalapeno, seeded
- 1 Tbsp dijon mustard
- Salt and pepper
- 1 Tbsp vinegar
To poach an egg: Fill up a small pot with water and bring it to a boil; turn the heat down to a soft boil/simmer. Add in the vinegar. Crack an egg into a small dish or ramekin — and create a whirlpool in your pot of water. Gently pour the egg in and cook for 3 minutes on medium heat. Using a slotted spoon, remove the egg and place it on a plate covered with paper towel. Repeat for the other egg.
For the jalapeno sauce: Combine Greek yogurt, cilantro, jalapeno and Dijon mustard in a blender/food processor. Blend until smooth. Even though a whole seeded jalapeno was used, it wasn’t alarmingly hot… quite frankly, it was more refreshing than hot. But, I do have a very high tolerance for spicy foods so I might not be the best judge on that!
Toast your English muffin and slice of half of an avocado, keep the other half as is. On one half of the English muffin, place your sliced avocado and then a poached egg (feel free to cut off the stray egg whites around it to make it look nice and smooth). Spoon a generous amount of sauce on top of the egg and season with salt and pepper, and a little sauce on the other half of the English muffin.
Place another poached egg inside of the other avocado. Season with salt and pepper. Let me just say that I prefer this method of egg & avocado over the baked version — only because I enjoy the taste of an avocado in its raw. And… this… was… devoured.