Avocado Benedict

Elevate your brunch game with this indulgent Avocado Benedict, a modern twist on the classic Eggs Benedict that combines creamy mashed avocado, perfectly poached eggs, and rich, velvety homemade hollandaise sauce. Set atop golden-toasted English muffins, this dish is a harmonious balance of textures and flavors, brightened with a hint of lemon and a gentle kick of cayenne. Fresh chives add a touch of elegance and a pop of color to this irresistible creation. Whether you’re hosting a brunch gathering or simply treating yourself, this 35-minute recipe is a satisfying way to indulge in a breakfast classic reimagined. Perfect for avocado lovers and egg enthusiasts alike, this recipe will make your mornings unforgettable!

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 pieces English muffins
• 1 large Ripe avocados
• 4 large Eggs
• 1 tablespoon White vinegar
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 cup Butter
• 3 large Egg yolks
• 1 tablespoon Lemon juice
• 0.125 teaspoon Cayenne pepper
• 1 tablespoon Fresh chives

Directions

Step 1

Begin by preparing the hollandaise sauce: Melt the butter in a small saucepan over low heat. In a separate bowl, whisk together the egg yolks and lemon juice until well blended.

Step 2

Slowly add the melted butter to the egg yolk mixture while whisking continuously. Return the mixture to low heat and continue to whisk until it thickens. Add cayenne pepper and a pinch of salt. Keep warm.

Step 3

Halve and pit the avocado. Scoop the flesh into a bowl and mash gently with a fork. Season with salt and black pepper. Set aside.

Step 4

Split the English muffins in half and toast them to your preference.

Step 5

Fill a large saucepan with 2-3 inches of water and bring to a gentle simmer, adding the white vinegar.

Step 6

Crack the eggs, one at a time, into a small bowl and gently slide each into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain soft.

Step 7

Remove the eggs with a slotted spoon and drain on a paper towel.

Step 8

Assemble the benedict: Spread a generous layer of mashed avocado on each toasted muffin half. Place a poached egg on top of the avocado.

Step 9

Drizzle hollandaise sauce over the eggs and garnish with freshly chopped chives.

Step 10

Serve immediately, and enjoy your delicious avocado benedict!

Nutrition Facts

Serving size	(786.2g)

Amount per serving	% Daily Value*
Calories	2033.9

Total Fat 161.0g	0%
Saturated Fat 67.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 1560.7mg	0%
Sodium 2790.6mg	0%
Total Carbohydrate 108.0g	0%
Dietary Fiber 21.9g	0%
Total Sugars 14.6g
Protein 44.4g	0%

Vitamin D 236.8IU	0%
Calcium 274.0mg	0%
Iron 11.7mg	0%
Potassium 1344.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.4%

Protein: 8.6%

Carbs: 21.0%