Description
A delightful twist on the classic brunch dish, combining whole grain English muffins, creamy avocado, poached eggs, and a zesty yogurt sauce.
Ingredients
Scale
- 2 poached eggs
- 1 whole grain English muffin, split
- 1 avocado, sliced
- 1 cup spinach, wilted
- 2 tablespoons Greek yogurt
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Cherry tomatoes for garnish
Instructions
- Fill a pot with water and bring it to a gentle simmer. Carefully crack the eggs into the water, ensuring the whites are coated around the yolks. Cook until the whites are set, approximately 4-5 minutes.
- While the eggs poach, toast the halves of the whole grain English muffin until golden brown.
- In a small bowl, mash the ripe avocado with a fork, adding a pinch of salt and pepper for flavor. Spread evenly over each toasted muffin half.
- Layer the wilted spinach onto the avocado, followed by the poached eggs. In another bowl, combine Greek yogurt with lemon juice, salt, and pepper. Drizzle over the top, and add cherry tomatoes for garnish. Serve immediately.
Notes
Serve with a side of fresh fruit or a light salad for added nutrients.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 200mg