Ingredients

• 1 tsp. olive oil
• 4 oz. sliced mushrooms
• 1/4 Avocado
• 2 cups water
• 2 tsp. fresh lemon juice
• 4 large eggs
• 2 whole grain English muffins, split, toasted
• ¼ cup Healthy Hollandaise Sauce
• 1 tsp. finely chopped parsley

Instructions

1. Heat oil in large nonstick skillet over medium-high heat.
2. Add mushrooms; cook, stirring frequently, for 5 to 6 minutes
3. Set aside
4. Place water in medium saucepan and bring to a boil over medium-high heat. Add lemon juice
5. Reduce heat to a very gentle boil.
6. Break two eggs into a small bowl. Hold bowl close to the water’s surface and slip the eggs, one by one, into the water
7. Cook until whites are completely set and yolks begin to thicken, about 5 minutes
8. Gently lift eggs out of water with a slotted spoon
9. Repeat, cooking two eggs at a time while keeping previously cooked eggs warm
10. Place English muffins on a serving plate
11. Top each muffin half with mushroom mixture, an egg, avocado and Hollandaise Sauce
12. Garnish with parsley if desired

Notes