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Avocado Benedict

Created by: Howcan Team

Ingredients

2 English muffins, split and toasted
4 slices of Canadian bacon
2 ripe avocados, sliced
4 poached eggs
For the hollandaise sauce:
3 egg yolks
1 tablespoon lemon juice
1/2 cup unsalted butter, melted
Pinch of cayenne pepper
Salt and pepper to taste

Instructions

First, prepare the hollandaise sauce. In a blender, combine 3 egg yolks and 1 tablespoon of lemon juice. Blend on high for 30 seconds, then reduce the speed to low and slowly pour in the melted butter until the sauce is thick and creamy. Season with a pinch of cayenne pepper, salt, and pepper. Keep the sauce warm while you prepare the rest of the dish.
Next, place a slice of Canadian bacon on each toasted English muffin half, followed by a few slices of ripe avocado.
Carefully place a poached egg on top of the avocado on each muffin half.
Finally, spoon the hollandaise sauce generously over each poached egg.
Serve immediately and enjoy!

Avocado Benedict is a modern twist on the classic Eggs Benedict, featuring creamy avocado in place of the traditional Canadian bacon or ham. This dish originated in California, where chefs sought to cater to the growing demand for healthier and vegetarian-friendly brunch options. The rich, buttery texture of ripe avocados adds a delightful contrast to the runny poached egg and tangy hollandaise sauce. Some chefs also incorporate elements like heirloom tomatoes, arugula, or even a sprinkle of chili flakes for an extra kick. Today, the best versions of Avocado Benedict can be found in trendy brunch spots across California, particularly in cities like Los Angeles and San Francisco. For a successful Avocado Benedict, it's crucial to perfectly poach the eggs and craft a velvety hollandaise sauce. Alternatively, some recipes suggest using a balsamic glaze or salsa verde for a unique flavor profile.

25 min

450 calories

Instructions

First, prepare the hollandaise sauce. In a blender, combine 3 egg yolks and 1 tablespoon of lemon juice. Blend on high for 30 seconds, then reduce the speed to low and slowly pour in the melted butter until the sauce is thick and creamy. Season with a pinch of cayenne pepper, salt, and pepper. Keep the sauce warm while you prepare the rest of the dish.
Next, place a slice of Canadian bacon on each toasted English muffin half, followed by a few slices of ripe avocado.
Carefully place a poached egg on top of the avocado on each muffin half.
Finally, spoon the hollandaise sauce generously over each poached egg.
Serve immediately and enjoy!