California Avocado Eggs Benedict
Elevate your breakfast game with this luxurious California Avocado Eggs Benedict, a modern twist on the classic brunch favorite. Featuring perfectly toasted English muffins topped with creamy mashed avocado, delicately poached eggs, and a rich, homemade hollandaise sauce, this recipe combines indulgence with wholesome California-inspired flavors. A hint of lemon juice brightens the avocado mash, while freshly chopped chives add a burst of color and freshness to each bite. With its combination of buttery, tangy, and creamy notes, this dish is as satisfying as it is irresistible. Perfect for weekend brunches or special occasions, this restaurant-quality recipe is surprisingly simple to make at home. Treat yourself and your loved ones to the ultimate homemade eggs benedict experience!
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Recipe Information
Ingredients
- 2 whole English muffins
- 4 whole Large eggs
- 1 whole Avocado
- 1 tablespoon Lemon juice
- 1 cup Butter
- 3 whole Egg yolks
- 2 teaspoons White vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh chives
- 2 cups Water
Instructions
Split the English muffins in half and toast them until golden brown. Set aside.
Slice the avocado in half, remove the pit, and scoop out the flesh. Mash the avocado in a small bowl with the lemon juice, salt, and black pepper. Set aside.
In a medium saucepan, heat the butter over low heat until melted and hot, but not browned. Set aside and keep warm.
In a blender, combine the egg yolks and a tablespoon of water. Blend on low speed for 30 seconds, then gradually drizzle in the melted butter while continuing to blend. Once thickened, add a pinch of salt and a squeeze of lemon juice to taste. Transfer the hollandaise sauce to a small bowl and keep warm.
Fill a large, shallow saucepan with 2 cups of water and the white vinegar. Heat until the water is just simmering (not boiling).
Crack each egg into a small bowl, then gently slide each egg into the simmering water. Poach for 3-4 minutes, until the egg whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and drain on a paper towel.
Assemble the Eggs Benedict: Spread a layer of mashed avocado onto each toasted English muffin half. Place a poached egg on top of each, then drizzle with hollandaise sauce.
Garnish with freshly chopped chives and a sprinkle of pepper. Serve immediately and enjoy your California Avocado Eggs Benedict!
Nutrition Facts
Calories |
2778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.8 g | 316% | |
| Saturated Fat | 117.2 g | 586% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 1824 mg | 608% | |
| Sodium | 4564 mg | 198% | |
| Total Carbohydrate | 106.6 g | 39% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 15.0 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 324 mg | 25% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1156 mg | 25% | |
*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.
