Bring a pot of water to a gentle simmer. Crack each egg into a small cup or bowl, then gently slide them into the simmering water. Cook for 3 to 4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
Toast the English muffins until they are lightly golden and crispy.
Layer each muffin half with a slice of ham, followed by slices of tomato and avocado.
Place a poached egg on top of the avocado on each muffin half.
Season with salt and pepper to taste.
Garnish with fresh herbs before serving.
Notes
Chef Jenn's Tips
For an extra touch of flavor, try grilling or pan-frying the ham slices until they are slightly crispy.
Use a packet of Hollandaise sauce mix if you’re not up to making it from scratch.
Avocado slices can turn brown quickly; slice them fresh right before assembly to keep the avo from oxidizing and turning brown.
For perfectly poached eggs, keep the water at a gentle simmer and avoid stirring the water vigorously to maintain the egg's shape.
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.