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The traditional dish calls for butter and egg yolks for the hollandaise sauce. This sauce is high in cholesterol. I know you’re thinking, no way can this guilt free. But I’m here to tell you, this recipe is a game changer and is absolutely delicious. The avocado hollandaise is creamy, and its richness is so satisfying that you can eat this more often and reap the health benefits of this amazing fruit. High in heart healthy fat, dietary fiber, potassium, along with a good portion of the daily recommended vitamins B-6 and C at 20% and 24% respectively (USDA).

2 English muffins, toasted
4 eggs, poached
4 cups fresh baby spinach
1 teaspoon olive oil
1 medium garlic clove, thinly sliced
Pinch of red pepper flakes, optional
Salt and pepper to paste

For the “hollandaise” you will need the following:

1 avocado
Zest and juice of a lemon, plus 2 tablespoons juice
1/3 cup – 1/2 cup hot tap water
Pinch of salt and pepper
Smoked paprika, optional

Add the olive oil, garlic, and red pepper flakes to a skillet. Over medium low heat, heat up the oil and sauté the garlic for about a minute, then add the spinach. Cook down for about two minutes, then add a pinch of salt and pepper. Drain the excess liquid and put the spinach aside until it’s time to assemble the dish. Toast the English muffins and poach the eggs.

To make the hollandaise, cut and pit the avocado. Scoop out the avocado and put in the blender, or use an immersion blender. Add the zest and juice of the lemon along with 1/3 cup of hot tap water, and salt and pepper. Blend until smooth and creamy. If it’s really thick, just add a little more water and taste to see if additional seasoning is needed.

To assemble, add the English muffins to a platter or individual serving plates. Equally divide the drained spinach on top of the muffins creating a well in the center to hold the egg in place. Add the egg and top with the hollandaise and a sprinkle of the paprika. You could also use a bit of parsley for garnish if you like. Serves 2-4 people.

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