Happy Monday friends! I’m in an incredibly good mood for a Monday because…
a. I just finished up my summer job and I’m on summer vaca for the next 3 weeks. whoop whoop!
b. I made you some delicious eggs benedict today (which we’ll get to, I promise)
and, best of all,
c. WE FINALLY PICKED UP OUR PUPPY!
That’s right. Nate and I are officially puppy parents and we couldn’t be more thrilled about it!
Everyone, meet August “Augie” Ingraham. He’s the sweetest, most cuddly puppy we could have ever imagined and he’s already brought so much joy into our lives! I swear it was love at first sight.
I apologize in advance for all the puppy photos that are going to be blowing up my Instagram and snapchat. We’re just so excited to have this little muffin in our lives. Now, time to potty train 😉
Ok, now that I’ve shared my exciting news, we can talk about this decadent brunch dish I’m serving up today. Let’s start with a confession— I don’t like eggs benedict.
Never have. I’m just not a big hollandaise sauce person, so eggs benedict is basically ruined for me on that fact alone. I know, I’m weird.
But, strangely enough, I love the IDEA of eggs benedict. A perfectly poached egg smothered in a creamy sauce all atop a toasted english muffin— sign me up! So I decided to make a few tweaks to the classic recipe to make it my perfect version of this oh-so-popular dish.
The first easy fix: avocado!
As we all know, avocados are basically the best thing to ever grace this earth. They are so versatile and are the perfect basis for any creamy sauce you can imagine. So why not make them the star of my perfect eggs benedict? Now that’s what I’m talking about!
Then, I wanted to take this dish a step further and add a little veggie-goodness into the mix. Eggplant is not something I cook with regularly, but I absolutely adore it when I do AND it just so happens to fit perfectly on an english muffin. Win! I breaded it in a little almond flour with lots of herby spices and baked it to a tender, crispy perfection. I could eat these babies all by themselves they’re so addicting!
Ok so now we’ve got an english muffin, crispy eggplant, runny poached egg, and creamy avocado sauce. Are you drooling yet?? Because I sure am!
So if you’re on vacation like me, grab your avocados and get cooking because this is a breakfast for the books! If not… well… you’ve got something pretty special to look forward to this weekend 😉
I’m off to play with our new little muffin! He’s already loving hanging out with me in the kitchen and I think he’s going to make a darn-good chef assistant with my future cooking adventures. Ohhh I just love him so much!!