Easy Eggs Benedict English Muffin

1 Servings
5 Prep Time
8 Cook Time

Created by Chef Patrick Broadhead

Avocado
 

Ingredients

1 Thomas’® Original English Muffin, toasted with butter
1 slice smoked salmon
3 leaves arugula
1 slice of applewood bacon, split
Slice heirloom tomato
Spicy crushed avocado
Fried egg, poached 
 
Crushed Avocado:
1 medium-sized Haas avocado
1 small serrano chili, seeded and minced
1 lemon
Sea salt, to taste

Poached Eggs:
1 egg
1 tsp kosher salt
2 tsp white vinegar
Sea salt, to Taste
Cracked pepper, to taste

Directions

Crushed Avocado
1. Remove the pit from the avocado and scoop the flesh into a bowl.
2. Mash avocado lightly with a fork.
3. Add minced serrano, juice of ½ the lemon and 1 tsp sea salt, or to taste.
4. Mix gently so the avocado remains chunky. Set aside.

Poached Eggs
1. Heat water. Add enough water to come 1 inch up the side of a narrow, deep 2 quart sauce pot.
2. Add 1 tsp kosher salt and 2 tsp white vinegar and bring to a simmer over medium heat.
3. Meanwhile, crack one very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
4. Add the egg(s) one at a time into the whirlpool, turn off the heat and cover the pot. Allow to sit, covered 4-5 minutes depending on desired level of doneness.
5. Remove the egg from the water with a slotted spoon and pat dry on a clean kitchen towel. Season with sea salt and cracked black pepper.

To Assemble
1. Toast one Thomas’® Original English Muffin and spread with butter.
2. Top the bottom portion with 1 Tbsp avocado mixture, arugula, slice of tomato, bacon, smoked salmon and finish with the poached egg.
3. Top with the other half of the buttered Thomas’® Original English Muffin.
Easy Eggs Benedict English Muffin Created by Chef Patrick Broadhead 1 servings 1 Thomas’® Original English Muffin, toasted with butter 1 slice smoked salmon 3 leaves arugula 1 slice of applewood bacon, split Slice heirloom tomato Spicy crushed avocado Fried egg, poached    Crushed Avocado: 1 medium-sized Haas avocado 1 small serrano chili, seeded and minced 1 lemon Sea salt, to taste Poached Eggs: 1 egg 1 tsp kosher salt 2 tsp white vinegar Sea salt, to Taste Cracked pepper, to taste Crushed Avocado 1. Remove the pit from the avocado and scoop the flesh into a bowl. 2. Mash avocado lightly with a fork. 3. Add minced serrano, juice of ½ the lemon and 1 tsp sea salt, or to taste. 4. Mix gently so the avocado remains chunky. Set aside. Poached Eggs 1. Heat water. Add enough water to come 1 inch up the side of a narrow, deep 2 quart sauce pot. 2. Add 1 tsp kosher salt and 2 tsp white vinegar and bring to a simmer over medium heat. 3. Meanwhile, crack one very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around. 4. Add the egg(s) one at a time into the whirlpool, turn off the heat and cover the pot. Allow to sit, covered 4-5 minutes depending on desired level of doneness. 5. Remove the egg from the water with a slotted spoon and pat dry on a clean kitchen towel. Season with sea salt and cracked black pepper. To Assemble 1. Toast one Thomas’® Original English Muffin and spread with butter. 2. Top the bottom portion with 1 Tbsp avocado mixture, arugula, slice of tomato, bacon, smoked salmon and finish with the poached egg. 3. Top with the other half of the buttered Thomas’® Original English Muffin. Easy Eggs Benedict English Muffin