Gluten-Free Avocado Benedict
Elevate your brunch game with this Gluten-Free Avocado Benedict—a modern, healthy twist on the classic eggs benedict that’s perfect for those avoiding gluten! This vibrant recipe swaps the traditional English muffin for golden, toasted gluten-free bread, topped with creamy mashed avocado seasoned with zesty lemon and a hint of olive oil. Layered with fresh avocado slices and perfectly poached eggs with luxuriously runny yolks, this dish is finished with a sprinkle of aromatic chives for a bright, herbaceous touch. Ready in just 25 minutes, it’s an easy yet indulgent option that’s packed with wholesome ingredients and bold flavors. Whether you’re hosting brunch or fueling up for the day, this gluten-free and nutrient-packed recipe is a crowd-pleaser for health-conscious food lovers.
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Recipe Information
Ingredients
- 4 slices Gluten-free bread
- 2 Avocado
- 4 Eggs
- 1 tablespoon White vinegar
- 2 tablespoons Lemon juice
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Chives
Instructions
Bring a medium pot of water to a gentle simmer over medium heat and add the white vinegar.
While waiting for the water to simmer, cut the avocados in half, remove the pits, and scoop out the flesh. Slice each half into thin pieces.
Toast the gluten-free bread slices until golden brown.
Crack the eggs into small individual bowls or ramekins to help with poaching.
Once the water is at a gentle simmer, create a vortex by stirring with a spoon, and carefully slide each egg into the center of the vortex. Cook for 3-4 minutes until the whites are set but the yolk remains runny.
While the eggs are poaching, make a quick avocado mash by mashing half of one of the avocados with lemon juice, olive oil, salt, and pepper in a bowl.
Spread the avocado mash evenly over each toasted slice of gluten-free bread.
Layer the remaining sliced avocado on top of the mash.
Carefully remove the poached eggs with a slotted spoon and place one on top of each avocado-covered toast slice.
Season the poached eggs lightly with salt and pepper.
Garnish with chopped chives for a fresh finish.
Serve the Gluten-Free Avocado Benedict immediately for the best taste experience.
Nutrition Facts
Calories |
1224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.3 g | 108% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2016 mg | 88% | |
| Total Carbohydrate | 93.3 g | 34% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 7.1 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 230 mg | 18% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1798 mg | 38% | |
*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.
