Avocado Benedict
Elevate your breakfast game with this irresistible Avocado Benedict recipe—a modern twist on the classic Eggs Benedict. Featuring rich and creamy mashed avocado atop toasted English muffins, this dish is crowned with perfectly poached eggs and smothered in velvety homemade hollandaise sauce infused with a hint of cayenne for warmth. The addition of fresh chives provides a burst of color and flavor, making this brunch option as stunning as it is satisfying. Ready in just 35 minutes, this vibrant, avocado-forward recipe is ideal for lazy weekend mornings or special occasions. Whether you're a fan of sophisticated egg dishes or simply love avocado, this dish promises to impress!
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Recipe Information
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
Instructions
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.
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.
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.
Split the English muffins in half and toast them to your preference.
Fill a large saucepan with 2-3 inches of water and bring to a gentle simmer, adding the white vinegar.
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.
Remove the eggs with a slotted spoon and drain on a paper towel.
Assemble the benedict: Spread a generous layer of mashed avocado on each toasted muffin half. Place a poached egg on top of the avocado.
Drizzle hollandaise sauce over the eggs and garnish with freshly chopped chives.
Serve immediately, and enjoy your delicious avocado benedict!
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 1326 mg | 58% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 7.5 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 138 mg | 11% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 801 mg | 17% | |
*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.
