Avocado Eggs Benedict
This brunch plate layers creamy avocado and poached eggs on toasted muffins. Rich yolk and fresh avocado create a smooth, nutty balance.
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.
Tips
Nutrition (per serving)
Adjust Servings
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