I’ve been on a poached egg kick lately and am loving every minute of it. I’ve finally gotten down the art of poaching (thanks to my close friend and amazing chef Ryan Johnson), and am happy to say I can create a perfect round, pillowy egg each time. A few weekends ago my boyfriend and I spent brunch with two of our friends and instead of going out to eat we decided to stay in, drink mimosas, and cook up a meal at home.
Whenever I go out to eat I tend to indulge in Eggs Benedict, so what could be better than to cook at home our very own version of such a classic meal? Behold the “California Benedict” complete with avocado and fire roasted bell peppers. Serve with your favorite recipe for breakfast potatoes and mimosas (I suggest Creekview Vineyard’s Private Cuvee Sparkling Wine)!
Ingredients (Yields 4 Servings)
- 8 English muffins (I used wheat)
- 8 slices Canadian bacon
- 1 avocado
- 1 green bell pepper
- hollandaise sauce packet
- 8 eggs
- Start with a hot fire (with gas stove or grill) and washed green bell pepper. Place the pepper over the fire turning
frequently until charred.
- Take the pepper off of the fire and put into closed plastic bag. Let cool for 10 minutes.
- Poach 8 eggs. Don’t know how to poach an egg? Click here
- Mix together hollandaise sauce packet and low-fat milk. Prepare as directed on packet
- Toast 4 English muffins
- Take bell pepper out of the plastic bag and carefully peel off the charred skin. Slice bell pepper into slivers.
- Top one slice of English muffin with a slice of bell pepper, poached egg, hollindaise sauce, and slice of avocado.
- Sprinkle with some paprika