Eggs Benedict with Spinach and Avocado (Creative Twist)

This creative take on the classic Eggs Benedict incorporates fresh spinach and creamy avocado, adding a delightful twist to the traditional dish. Served on toasted English muffins and topped with a rich, homemade hollandaise sauce, this version balances the classic flavors of poached eggs and buttery sauce with vibrant greens. Perfect for brunch or a special breakfast, it's a satisfying dish that meets dietary needs without compromising on flavor.

Ingredients:

• 2 English muffins, split and toasted
• 4 large eggs
• 1 ripe avocado, sliced
• 2 cups fresh spinach
• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar
• 2 egg yolks
• 1/2 cup unsalted butter, melted
• 1 teaspoon lemon juice
• Salt and pepper, to taste

Instructions:

1. In a skillet, heat olive oil over medium heat. Add spinach and sauté until wilted. Set aside.
2. In a small saucepan, bring water to a simmer and add white wine vinegar. Crack each egg into a small bowl and gently slide into the simmering water. Poach the eggs for about 3-4 minutes or until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
3. In a mixing bowl, whisk together egg yolks and lemon juice. Slowly drizzle in melted butter while whisking until the sauce is thickened. Season with salt and pepper.
4. To assemble, place a toasted English muffin half on a plate, top with sautéed spinach, a few slices of avocado, and a poached egg. Drizzle with hollandaise sauce and serve immediately.