Dairy-Free Avocado Benedict
Elevate your brunch game with this Dairy-Free Avocado Benedict—a creamy, vibrant twist on a classic favorite, perfect for plant-forward and dairy-free diets! This recipe combines buttery mashed avocado spread on crispy toasted English muffins, topped with perfectly poached eggs and a rich, velvety dairy-free hollandaise sauce made with nutritional yeast and turmeric for a subtle, golden glow. Finished with a sprinkle of fresh chives, this dish offers a delicious, wholesome balance of flavors and textures. Quick to prepare in just 30 minutes, it's an ideal choice for a crowd-pleasing weekend treat or a luxurious breakfast-for-dinner option. Packed with healthy fats and bursting with flavor, this avocado benedict is a must-try for anyone seeking a satisfying, dairy-free twist on brunch classics!
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Recipe Information
Ingredients
- 2 whole Ripe avocados
- 4 halves English muffins
- 2 tablespoons Lemon juice
- 1 tablespoon Extra-virgin olive oil
- 3 tablespoons Nutritional yeast
- 0.5 teaspoon Turmeric powder
- 2 tablespoons White vinegar
- 4 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh chives
- 0.5 teaspoon Garlic powder
- 0.5 cup Water
Instructions
Slice the avocados in half, remove the pits, and scoop the flesh into a medium bowl. Add 1 tablespoon of lemon juice, 0.5 teaspoon of salt, and 0.5 teaspoon of garlic powder. Mash until smooth and set aside.
In a small saucepan over low heat, combine 0.5 cup of water, 2 tablespoons of lemon juice, and 1 tablespoon of olive oil. Stir in the nutritional yeast and turmeric powder, whisking constantly until the mixture thickens slightly. This will take about 5 minutes. Add salt and pepper to taste, then remove from heat and set the dairy-free hollandaise sauce aside.
Bring a medium pot of water to a gentle simmer and add the white vinegar. Carefully crack each egg into a small bowl, then gently slide each egg into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set and the yolks are slightly soft. Use a slotted spoon to remove the eggs and set them on a plate lined with paper towels to drain.
Toast the English muffin halves until they are golden brown.
To Assemble: Place each toasted muffin half on a plate. Spread a generous layer of mashed avocado over each muffin half. Gently place a poached egg on top of the avocado layer. Drizzle with the dairy-free hollandaise sauce, then garnish with finely chopped fresh chives.
Season with additional salt and pepper if desired and serve immediately.
Nutrition Facts
Calories |
1393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3388 mg | 147% | |
| Total Carbohydrate | 124.1 g | 45% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 14.4 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 212 mg | 16% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2118 mg | 45% | |
*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.
