Cali Benedict

Hollandaise is undoubtedly the best component of an eggs benedict, but it certainly doesn't make for a light meal. But I think the fresh avocado and unctuous egg yolk make a pretty delicious substitute for the traditional sauce.

Cali Benedict 

Ingredients

• 1 avocado, sliced
• 4 large tomato slices
• 4 eggs
• 2 English muffins

Cut the English muffins in half and toast.

Heat a large non-stick pan over medium heat. Coat the pan with non-stick spray. Crack each egg into the pan, doing your best to keep each egg separate in the pan. Reduce heat to low. Season eggs with salt and pepper. Cook on each side for about 2 to 3 minutes. The whites should be fully cooked, but the yolks should still be soft.

On to of each muffin half, stack a tomato slice and several avocado slices. Season with salt and pepper. Top each muffin half with a fried egg.

Serves 2

Notes from the Chef:

-I serve this dish for both breakfast and dinner!

-For a bit of extra flavor, spread butter on the muffins after toasting or cook the eggs in a pat of butter