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Avocado Eggs Benedict

Name: Avocado Eggs Benedict
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Salt', 'amount': 'to taste'}; {'ingredient': 'Black pepper', 'amount': 'to taste'}; {'ingredient': 'Paprika', 'amount': 'for garnish'}; {'ingredient': 'Canadian bacon', 'amount': '4 slices'}; {'ingredient': 'Eggs', 'amount': '4 large'}; {'ingredient': 'Avocados', 'amount': '2, sliced'}; {'ingredient': 'English muffins', 'amount': '2, split in half'}; {'ingredient': 'Egg yolks', 'amount': '3'}; {'ingredient': 'Fresh lemon juice', 'amount': '1 tablespoon'}; {'ingredient': 'Unsalted butter', 'amount': '1/2 cup, melted'}; {'ingredient': 'Water', 'amount': 'for poaching eggs'}

Indulge in a delightful twist on the classic Eggs Benedict that combines the rich creaminess of ripe avocados with the silky smoothness of homemade hollandaise sauce. This dish not only looks stunning but also offers a nutritious start to your day. Perfect for brunch gatherings or a special breakfast treat, the Avocado Eggs Benedict is sure to impress your guests while keeping your taste buds dancing. Historically, Eggs Benedict is believed to have originated in New York City in the late 19th century, often associated with the opulent brunches of the well-to-do.

Servings: 2

Ingredients

Salt (to taste)
Black pepper (to taste)
Paprika (for garnish)
Canadian bacon (4 slices)
Eggs (4 large)
Avocados (2, sliced)
English muffins (2, split in half)
Egg yolks (3)
Fresh lemon juice (1 tablespoon)
Unsalted butter (1/2 cup, melted)
Water (for poaching eggs)

Instructions

To make the hollandaise sauce, whisk the egg yolks and lemon juice together in a heatproof bowl. Place the bowl over a pot of simmering water (double boiler method), ensuring the bottom of the bowl doesn’t touch the water.
Slowly drizzle in the melted butter while whisking constantly until the sauce thickens. Season with salt and keep warm.
Meanwhile, toast the English muffins until golden brown and set aside.
In a skillet over medium heat, cook the Canadian bacon until browned on both sides, about 2-3 minutes per side.
In a separate pot, bring water to a gentle simmer. Carefully crack the eggs into the simmering water and poach for about 3-4 minutes, or until the whites are set and yolks are still runny.
To assemble, place a slice of Canadian bacon on each half of the toasted English muffin, followed by a few slices of avocado and a poached egg on top.
Generously drizzle with hollandaise sauce and sprinkle with paprika, salt, and pepper before serving.

Dietary Information

Servings: 2 • Dish Type: Brunch • Prep Time: 15 minutes • Cook Time: 15 minutes • Calories: 600 • Fat: 45g • Carbs: 30g • Protein: 20g • Sodium: 800mg • Sugar: 1g

Avocado Eggs Benedict

Servings: 2

Ingredients

Instructions

Dietary Information

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