An egg-cellant recipe that is a healthy alternative to this brunch classic!                    

Ingredients

4 poached eggs
2 whole grain English muffins cut in half (or bread of choice)
4 cups (1L) of baby spinach
4 large Shiitake mushrooms sliced lengthwise
1 avocado sliced thin
1 cup (250 mL) of healthy hollandaise sauce (see recipe)
2 Tbsp of white vinegar

Note: Whenever possible, choose organic, local ingredients.

Directions

1. Using a suitably sized saucepan or a deep frying pan fill with about 3 inches of water, add vinegar and bring to a gentle boil, until you begin to see tiny bubbles forming.

2. Toast and butter the English muffin halves.

3. Lightly steam the spinach until it begins to wilt.

4. Fry mushrooms with a tiny bit of butter until tender - approximately
5 minutes.

5. Once tiny bubbles are forming, set to a simmer and crack each egg into a ramekin. Lower the lip of the ramekin into the water and let the egg flow out. Once all four eggs are in the water cover and set timer for 4 minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks.

6. Arrange English muffin halves on plates. Top them with avocado, then spinach and finally the Shiitake mushroom.

7. When timer goes off, remove eggs with a slotted spoon and let any water drain off. Gently lay each egg on top of mushrooms and add the healthy hollandaise sauce.

Serves: 4

Nutritional Information Per Serving