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	786.2 grams (786.2g)

Amount per serving	% Daily Value*
Calories	2034

Total Fat 161.00g	206%
Saturated Fat 67.40g	337%
Polyunsaturated Fat 2.80g
Cholesterol 1561mg	520%
Sodium 2791mg	121%
Total Carbohydrate 108.00g	39%
Dietary Fiber 21.90g	78%
Total Sugars 14.60g
Protein 44.40g	89%

Vitamin D 237IU	1184%
Calcium 274mg	21%
Iron 12mg	65%
Potassium 1344mg	29%

*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%