Avocado Eggs Benedict
Quick answer
- Total time
- 30 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Fanned slices of avocado take the place of Canadian bacon, trading the salty meat layer for something soft and mild under the poached egg and hollandaise.
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The hollandaise depends on adding melted butter in a thin, slow stream so the emulsion holds. If it thickens too much, a teaspoon of warm water loosens it.
Ingredients
Instructions
- 1
Melt 80g of unsalted butter without browning it.
Slice the avocado into 0.5cm thick pieces and drizzle with 1 tablespoon of lemon juice to prevent the green flesh from turning brown.
- 2
Place 2 egg yolks, lemon juice, and salt in a bowl over a pot of simmering water.
Whisk constantly over gentle indirect heat until the mixture thickens and turns a pale yellow.
- 3
Slowly pour the 80g of melted butter in a very thin stream while whisking vigorously.
Continue until the sauce becomes thick, glossy, and perfectly emulsified, then remove it from the heat.
- 4
Add 1 tablespoon of white vinegar to near-simmering water and create a gentle whirlpool.
Carefully drop in the eggs and poach for 3 to 4 minutes until the whites are set firm.
- 5
Split 2 English muffins and toast them until the surfaces are golden brown and crispy.
Arrange the sliced avocado in a fan shape on each muffin half and top with a poached egg.
- 6
Spoon the hollandaise sauce generously over the poached eggs.
Serve immediately while warm so the muffin stays crisp and the egg yolks remain liquid for the best texture and rich flavor.
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