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Poached egg on an english muffin, topped with hollandaise sauce and fresh herbs.

Avocado Eggs Benedict

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Jessie
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Category: Breakfast
  • Cuisine: American

Description

Easy avocado eggs Benedict with bacon and goat cheese. With a foolproof avocado hollandaise sauce!


Ingredients

Scale

FOR THE HOLLANDAISE:

  • 2 egg yolks
  • 2 tsp. lemon juice
  • 1/4 tsp. kosher salt
  • 1/2 cup (1 stick) unsalted butter
  • 1 avocado, sliced and divided

FOR THE EGGS BENEDICT:

  • 4 strips bacon
  • 4 eggs
  • 2 English muffins, halved
  • 1/2 cup goat cheese
  • salt and pepper to taste
  • 1/4 cup fresh parsley, chopped, for garnish (optional)

Instructions

FOR THE HOLLANDAISE:

  1. Add egg yolks, lemon juice, and salt to a tall, narrow cup that fits the head of an immersion blender. (I use this method for foolproof hollandaise - watch the video for a tutorial!)
  2. Melt butter in a saucepan (or in the microwave!) until a thermometer registers the butter temperature at about 200 degrees F.
  3. Blend the egg mixture with the immersion blender for a minute or two until egg yolks have slightly fluffed up and lightened in color.
  4. Stream hot butter into the egg mixture a little at a time while you run the immersion blender, letting the hot butter cook the eggs and blending until hollandaise is light and fluffy and all butter has been incorporated.
  5. Add a few slices of avocado to the hollandaise - I like to use about 1/4 of the total avocado - and blend until smooth. Taste and add salt if necessary.
  6. If the hollandaise gets too thick, blend in a few teaspoons of water to loosen it before serving.

FOR ASSEMBLY:

  1. Cook bacon until crispy and set aside.
  2. Poach eggs in hot water (water should be just-barely-simmering for best results) until egg whites have cooked through, about 4 minutes.
  3. While eggs are poaching, toast your English muffin halves. Place each toasted half of English muffin cut-side up on a plate and spread a layer of goat cheese on top of each half.
  4. Follow goat cheese with a layer of bacon, followed by a few slices of remaining avocado and a poached egg. Season the eggs - don't skimp on the salt and pepper!
  5. Pour hollandaise over the English muffin stacks and top with a sprinkle of fresh chopped parsley. Serve immediately.

Notes

Make this with simple gruyere biscuits or vegan biscuits in place of an English Muffin if you like.

Don't have an immersion blender yet? I recommend this one. You could also make this hollandaise in a regular blender.

Adding avocado to the hollandaise is totally optional - I like to do it because it adds a little extra creaminess and richness to the sauce.

Use extra avocado if you like when you're assembling your eggs Benedict stacks!

I get the best poached egg results when I add a splash of white vinegar to the water before poaching. I also like to crack each egg individually into a small ramekin, then tip it gently into the hot water (rather than cracking eggs directly into the water).

Make sure to use a tart, tangy goat cheese here - occasionally, I come across goat cheese brands that are oddly sweet in flavor, and too much sweetness makes this dish a little too rich for me. Use a bright, distinctive goat cheese here to make sure the flavor really pops without overwhelming the sauce!

Use brie in place of goat cheese if you like.