English Muffins with Arugula, Avocado, and Poached Eggs
Start your day right with these Healthy Benedict-Style Muffins! Topped with fresh arugula, creamy avocado, and perfectly poached eggs. 
Ingredients:
4 English muffins, split and toasted
2 ripe avocados, sliced
2 cups fresh arugula
8 large eggs
1 tbsp white vinegar
Salt and pepper to taste
Optional: red pepper flakes for garnish
Optional: fresh herbs like chives or parsley for garnish
Directions:
Prepare the Poached Eggs:
Fill a large pot with water and bring it to a gentle simmer. Add the white vinegar.
Crack each egg into a small bowl or cup. Gently slide the eggs into the simmering water, one at a time.
Poach the eggs for about 3-4 minutes, or until the whites are set and the yolks are still runny. Use a slotted spoon to remove the eggs and drain them on a paper towel.
Assemble the Muffins:
Lay the toasted English muffin halves on a serving plate.
Top each muffin half with a handful of fresh arugula, followed by slices of avocado.
Carefully place a poached egg on top of the avocado. Season with salt and pepper to taste.
Garnish with red pepper flakes or fresh herbs if desired.
To Serve:
Serve the English muffins immediately, while the eggs are still warm and runny.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 350 kcal | Servings: 4 servings
