Avocado Eggs Benedict
This modern brunch dish reimagines the classic eggs Benedict - traditionally layered with Canadian bacon and hollandaise - by substituting ripe avocado for the meat, trading cured-pork saltiness for creamy, grassy richness. A split English muffin is toasted until the cut face is craggy and golden, providing a sturdy base that resists soaking. Thick slices of avocado fan across each half, and a poached egg sits on top, its white set firm while the yolk remains liquid. When the yolk is pierced, it spills in a slow, golden stream over the avocado and into the muffin's crevices. A drizzle of hollandaise - emulsified butter and lemon - adds a tangy richness, though many versions simplify with a squeeze of lemon and a pinch of flaky salt instead. The dish emerged from the brunch culture of cities like Melbourne and Los Angeles during the 2010s avocado boom, and has since become a staple of cafe menus worldwide.
Adjust Servings
Instructions
- 1
Melt butter and slice avocado, adding a little lemon juice to prevent browning.
- 2
Whisk yolks with lemon juice and salt over gentle bain-marie heat.
- 3
Slowly drizzle in melted butter while whisking to form hollandaise.
- 4
Add vinegar to near-simmering water and poach 2 eggs using a gentle whirlpool.
- 5
Toast split muffins, then layer avocado and poached eggs.
- 6
Spoon over hollandaise generously and serve immediately.
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