Avocado Eggs Benedict

Quick answer

Total time: 30 min
Level: Hard
Servings: 2 servings
Ingredients: 8

About this dish

Avocado eggs Benedict reimagines the classic brunch dish by replacing the traditional Canadian bacon with ripe avocado, trading cured-pork saltiness for a creamy, grassy richness.

A split English muffin is toasted until the cut face is golden and craggy, creating a sturdy base that holds up under the toppings without soaking through. Thick slices of avocado fan across each half before the poached egg is placed on top, its white set firm and the yolk still entirely liquid. Piercing the yolk releases a slow golden flow that runs over the avocado and settles into the muffin's porous surface. Hollandaise - made by emulsifying clarified butter with egg yolks and lemon juice - adds a tangy, buttery richness over the top. Many versions simplify by skipping the hollandaise in favor of a squeeze of lemon and flaky salt, relying on the egg yolk alone as a sauce. The dish spread from the brunch culture of Melbourne and Los Angeles during the 2010s avocado boom and has since become a fixture on cafe menus worldwide, particularly as a plant-leaning alternative to the original.

Ingredients

servings

IngredientAmountUnit

English muffins2 eaea

eggs4 eaea

avocado1 eaea

unsalted butter80 gg

egg yolks2 eaea

lemon juice1 tbsptbsp

white vinegar1 tbsptbsp

salt½ tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

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

Control

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

Season

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

Control

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

Prep

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Avocado Eggs Benedict swaps traditional ham for creamy slices atop a toasted English muffin.
Finish cue: Split 2 English muffins and toast them until the surfaces are golden brown and crispy.