When I was younger, whenever we went out to brunch {aka my favorite meal}, it was basically a given that I would be ordering Eggs Benedict {with a Bloody Mary on the side simply because mimosas are too easy to make at home, obviously}. These days, I still order the same treat, though I prefer virgin mimosas to the champagne variety and vegan eggs to the classic kind. The other morning I knew I wanted to have a classic California style Eggs Benedict with plenty of fresh avocado, and covered in a slightly spicy, buttery jalapeño hollandaise. Using actual eggs for everyone else, I swapped mine for a vegan egg substitute. I surprised myself by making it before work on a Tuesday morning {minus the morning drink. of course}, not realizing just how quick it is to make the dish is. The end result was something rich and decadent, which was the perfect way to make my morning eggs {mung bean style or classic} feel slightly more indulgent, especially when smothered in avocado + a drizzle of jalapeño hollandaise. Enjoy!

 

Ingredients:
Canola Oil Cooking Spray
One English Muffins
Two Eggs
1/2 Avocado
Three Egg Yolks
One Tablespoon Lemon Juice
One Tablespoon Water
6-8 Ounces Butter
1/2 Jalapeno

Recipe:
1. Using a cooking spray, spray one side of the English muffin, toast it over a skillet, spray the other side, and flip it over to cook.
2. Scoop out avocado with a spoon and place on top of the two halves of the English muffin.
3. Using this recipe, I made a hollandaise sauce. I added in a few pieces of sliced jalapeño after the egg was whipped, but before I added in the butter. It added in just a slightly spicier flavor.
4. Since I destroyed two eggs that I tried to poach, I settled on making a fried egg, and wrapped the egg white over the yolk. This left it feeling like a poached egg and still allowing my eggs to get runny as I ate the dish.

x Paris