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Eggs Benedict with Avocado

By October 11, 2018 No Comments

Eggs Benedict
with Avocado

This classic combination is sure to give you a great start to the day.



hollandaise sauce

4 egg yolks
1 and 1/2 tbsp lemon juice
1 pinch ground white pepper
1/8 tsp Worcestershire sauce
1 tbsp water
1 cup butter, melted
1/4 tsp salt

served with

8 eggs
1 teaspoon distilled white vinegar
8 strips bacon (or ham)
4 English muffins, split
2 tbsps butter, softened
2 avocados


to make hollandaise

  1. Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top of the pan.
  2. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
  3. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If Hollandaise begins to get too thick, add 1 or 2 teaspoons of hot water.
  4. Continue whisking until all butter is incorporated.
  5. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
  6. Preheat oven on grill setting.

to poach eggs

  1. Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar.
  2. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in centre. Remove eggs from water with a slotted spoon and set on a warm plate.
  3. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the grill.
  4. Allow a quarter avocado for each plate, sliced. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg and slices of avocado.
  5. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.