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4 servings
20 min active time
30 min total time
5.0 (2 votes)
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Original
4 split and toasted | |
8 soft boiled | |
2 | |
1 juiced | |
1⁄4 tsp | |
to taste garnish if desired | |
12 oz melted | |
2 | |
2 Tbsp | |
1⁄4 tsp | |
to taste | |
to taste |
Amount per serving
Daily %
Calories
1045
52%
Total Fat
92 g
118%
Cholesterol
689 mg
230%
Sodium
933 mg
41%
Total Carbohydrates
36 g
13%
Fiber
7.6 g
27%
Total Sugar
3.3 g
Proteins
21 g
43%
Calcium
190 mg
15%
Iron
4.8 mg
27%
Potassium
617 mg
13%
Vitamin D
2.9 mcg
15%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
Bring A Shallow Saucepan Of Water To Boil.
- 1Meanwhile, make the smashed avocado: Remove the avocado skin and pit, then roughly chop. Lightly smash to incorporate lime, cilantro, and spices. Add salt and pepper, to taste.
- 2Split and toast the English muffins. Arrange each on a plate and top with smashed avocado.
- 3When the water has reached a rolling boil, poach the eggs. Remove from the water and pat dry before placing each on an avocado-topped english muffin.
- 4Top each egg with the hollandaise, a sprinkle of mustard seeds, and the microgreens.
For The Hollandaise:
- 1Melt the butter on the stove or in the microwave until piping hot.
- 2Warm the blender bowl by filling with hot water and then emptying and drying the bowl.
- 3Add the egg yolks, lemon juice, cayenne, salt, white pepper and mustard and blend at medium speed. Slowly drizzle in the hot melted butter with the machine still running until emulsified.
Published by Callan Curtis