Eggs Benedict with Avocado

You’ve had brunch. You’ve paid $22 for two eggs on an English muffin. It was fine.

But what if I told you the single greatest brunch upgrade costs less than two bucks and is probably sitting on your counter right now? Forget everything you know about Eggs Benedict.

This isn’t your grandmother’s hollandaise-soaked affair. This is a modern powerhouse of flavor and texture that will make every other breakfast plate look pathetic.

We’re merging a classic with a superstar. We’re making Eggs Benedict with avocado.

Your Instagram feed is about to get a massive upgrade. Your taste buds are going to send you a thank you note.

And you’ll never look at a boring brunch the same way again. Let’s get to it.

Why This Recipe Absolutely Slaps

This dish takes the rich, decadent elements of a classic Benedict and balances them with the cool, creamy freshness of avocado. It’s a textural masterpiece.

You get the crunch of the toasted muffin, the silky egg yolk, the rich sauce, and the smooth avocado all in one bite.

It’s also surprisingly forgiving. Screw up the hollandaise? The avocado adds a creaminess that can save almost any sauce-related tragedy.

It’s the culinary safety net you never knew you needed.

Plus, it just looks incredible. The vibrant green against the pale yellow sauce is a work of art. You’ll look like a professional chef who actually knows what they’re doing.

What You’ll Need (The Shopping List)

Gather these ingredients.

Pro tip: having everything ready to go (mise en place for you fancy folks) is the key to not burning your English muffins while frantically whisking sauce.

• 2 English muffins, split
• 4 large eggs (the fresher, the better for poaching)
• 1 ripe avocado
• 4 slices of Canadian bacon or ham
• 2 tbsp white vinegar (for the poaching water)
• Fresh chives or parsley for garnish
• Salt and pepper to taste

For the Quick Blender Hollandaise

• 3 egg yolks
• 1 tbsp lemon juice
• 1/2 cup unsalted butter, melted and hot
• Pinch of cayenne pepper
• Salt to taste

Building Your Brunch Masterpiece: A Step-by-Step Guide

1. Toast the muffins and warm the ham. Toast your English muffin halves until golden brown. Lightly pan-fry or warm the Canadian bacon slices in the same pan. Set aside on plates.
2. Slice the avocado. Cut your avocado in half, remove the pit, and slice it.
   

   Fan the slices evenly over the four toasted muffin halves, right on top of where the ham will go.

   
   
3. Poach the eggs. Bring a pot of water with the vinegar to a gentle simmer. Crack each egg into a small cup, create a whirlpool in the water, and gently slide the egg in. Poach for 3-4 minutes for a runny yolk.
   

   Remove with a slotted spoon.

   
   
4. Blend the hollandaise. While eggs poach, combine egg yolks and lemon juice in a blender. Blend on high for 30 seconds. With the blender running, slowly drizzle in the hot melted butter until the sauce is thick and creamy.
   

   Season with salt and a pinch of cayenne.

   
   
5. Assemble immediately. Place a slice of warm ham on each muffin half. Top with a perfectly poached egg. Smother everything with your glorious, homemade hollandaise.
   

   Garnish with chopped chives, salt, and pepper.

   
   

Storage Instructions (If You Have Leftovers, Which You Won’t)

This dish is best served immediately. It’s a fact of life. The muffins get soggy, the avocado browns, and the hollandaise sauce weeps if you try to save it.

If you must store components, keep the hollandaise in an airtight container in the fridge for up to two days.

Gently reheat it in a bowl over simmering water, whisking constantly. The poached eggs can be stored in cold water in the fridge for a day; reheat in hot water for a minute.

But IMO, just eat it all. You earned it.

Why This Is a Brunch Game-Changer

This recipe elevates your home cooking game to pro-level status with minimal extra effort.

The avocado adds healthy fats and fiber, making the dish feel more substantial and slightly more virtuous than the classic version.

It’s incredibly versatile. You can easily swap the protein or base to suit your diet, making it a crowd-pleaser for almost anyone. It’s the ultimate show-off meal that secretly requires very little showing off.

Common Mistakes to Avoid (Don’t Be That Person)

Using rock-hard avocados. Your avocado needs to be ripe.

It should yield slightly to gentle pressure. If it’s a tennis ball, just make toast instead.

Overcooking the hollandaise. If your butter is too hot when you blend, you’ll scramble the egg yolks. Hot, but not boiling, is the key.

If your sauce breaks, a tablespoon of cold water blended in can sometimes save it.

Crowding the poaching pot. Don’t poach all four eggs at once. Do them in two batches to maintain the water temperature and avoid a cloudy, egg-white-filled mess.

Switch It Up: Delicious Alternatives

Bored already? Never.

But here are some twists if you’re feeling adventurous.

Protein Swap: Replace the Canadian bacon with smoked salmon ( Eggs Royale), crispy bacon, or even sautéed spinach for a vegetarian option ( Eggs Florentine).

Sauce Swap: Ditch the hollandaise for a spicy sriracha mayo or a creamy cilantro-lime sauce for a completely different flavor profile.

Base Swap: Use a thick slice of toasted sourdough, a crispy hash brown patty, or even a portobello mushroom cap as your foundation.

Frequently Asked Questions

Can I make the hollandaise sauce ahead of time?

You can, but it’s not ideal. Hollandaise is best served fresh. If you must, store it in a thermos to keep it warm for an hour or two, or gently reheat it as described in the storage section.

How do I know if my avocado is ripe?

Gently press the skin.

It should yield to pressure but not feel mushy. If the small stem nub at the top pops off easily and it’s green underneath, that’s also a good sign.

My hollandaise sauce broke! How can I fix it?

Don’t panic.

This is a rite of passage. Take a tablespoon of cold water in a clean bowl and very slowly whisk in the broken sauce bit by bit. The cold water can help re-emulsify the fats.

FYI, it doesn’t always work, but it’s worth a shot.

What’s the vinegar for in the poaching water?

The vinegar helps the egg whites coagulate faster, resulting in a tighter, neater poached egg instead of wispy tendrils of white floating everywhere. You won’t taste it.

Final Thoughts

This isn’t just another recipe. It’s a statement.

It proves that you can create restaurant-quality, mind-blowing food in your own kitchen without a culinary degree.

The combination of creamy avocado and rich hollandaise is a match made in brunch heaven. It solves the problem of a sometimes overly heavy dish by adding a element of fresh, healthy fat.

So stop overpaying for mediocre brunch. Take the thirty minutes.

Make this. Become the hero of your own Saturday morning.