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Eggs Benedict on Avocado “English Muffins”

by Livestrong_Recipes  |  Feb 18, 2019

Eggs Benedict on Avocado “English Muffins”
Photo Credit: JoannaTkaczuk/ Adobe Stock
  1. PREP
  2. 10 m
  • COOK
  • 15 m
  • 25 m

A firm avocado slice can be used to replace bread on many homemade meals.



  • 1 medium avocado
  • 6 cups Baby Spinach Organic
  • 1 pinch salt and pepper
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp 100% Lemon Juice
  • 1/2 medium White Onion
  • 2 tbsp white wine vinegar
  • 4 egg(s)
  • 4 slices Salmon, Nova, Smoked, Value Pack


1 Cut the avocado into 4 thick round slices of avocado, and place one on each plate.
2 Mix 2 cups of spinach in a bowl with salt and pepper, 1 tablespoon of oil, and 1 tablespoon of lemon juice. Set aside.
3 Put 1 tablespoon of oil in a frying pan over medium heat. Sauté the onion for 4 minutes, or until golden brown. Add 4 cups spinach and cook for 1 or 2 minutes, until wilted. Season with salt and pepper, turn the heat off, put the lid on, and reserve.
4 Fill a saucepan with water, 2 tablespoons white vinegar, and salt. Bring to a simmer.
5 Stir the water with a wooden spoon. Crack an egg in the center of the pan and cook for a few minutes until the egg white turns white and firm. Don’t let the water boil, just simmer. Use a spoon to wrap the egg white around the yolk, and give a round shape to the poached egg.
6 Use a slotted spoon to transfer the egg to a plate and repeat with the 3 other eggs.
7 Cover each avocado slice with some sautéed spinach, a salmon slice, and a poached egg. Sprinkle with some freshly ground salt and pepper.
8 Serve surrounded with the reserved spinach salad.