Dinner

Avocado Toast Eggs Benedict Recipe

BySophie Carsel December 16, 2025December 16, 2025

Introduction

Avocado Toast Eggs Benedict is a fresh and flavorful twist on a classic brunch favorite. Creamy avocado, juicy tomato, and perfectly poached eggs come together on toasted sourdough, topped with a rich homemade hollandaise sauce. It’s elegant yet simple enough for a weekend treat.

Two slices of toasted brown bread on a white plate are topped with vibrant green mashed avocado as the first layer. On top of that, thick red tomato slices add a fresh layer. Each slice holds a smooth white poached egg, covered with bright yellow hollandaise sauce that slightly drips onto the plate. A few small green microgreens are placed on the hollandaise for garnish. The plate sits on a wooden surface with a red napkin nearby and a blue egg carton partially visible in the corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 Free Range Eggs
1 slice Sourdough Bread
1 Avocado
2 slices Tomato
2 tablespoons Lemon Juice
1/4 teaspoon White Wine Vinegar
1/4 teaspoon Pink Himalayan Sea Salt
1/8 teaspoon Chili Powder
1/8 teaspoon Ground Black Pepper
1/4 cup Unsalted Butter

Instructions

Step 1: Melt the unsalted butter over low heat on the stove, being careful not to let it brown.
Step 2: While the butter melts, crack and separate four egg yolks into a bowl and whisk them thoroughly.
Step 3: Gradually add lemon juice to the yolks while whisking continuously. Season with salt, pepper, and chili powder, whisking to combine.
Step 4: Once the butter is melted, remove from heat and slowly pour it into the egg yolk mixture while whisking vigorously. Set the hollandaise sauce aside.
Step 5: Lightly toast the slice of sourdough bread. Slice the tomato and cut two slices for topping. Cut the avocado open and slightly mash it.
Step 6: Crack two whole eggs into a bowl. Bring a pot of water to a boil, then reduce to a simmer. Add white wine vinegar to the water. Gently tip each egg into the center of the water and cook for 3–5 minutes, depending on your preferred yolk softness.
Step 7: Spread the mashed avocado over the toasted bread, layer the tomato slices on top, then place the poached eggs. Drizzle with the prepared hollandaise sauce and serve immediately.

Tips & Variations

For extra flavor, add a sprinkle of fresh herbs like chives or parsley on top of the eggs.
If you prefer, substitute sourdough with whole grain or rye bread for a different texture and taste.
Use fresh lemon juice for the hollandaise to brighten the sauce.
Adjust chili powder to taste or replace with smoked paprika for a smoky twist.

Storage

This dish is best enjoyed fresh, as poached eggs and hollandaise sauce do not store well. If you have leftovers, store components separately in airtight containers in the refrigerator for up to one day. Reheat hollandaise gently over a double boiler, and toast the bread fresh before assembling.

How to Serve

Two slices of toasted bread are placed side by side on a white plate set on a wooden surface. Each slice has a base layer of chunky green avocado mash, topped with a thick, round red tomato slice. On top of the tomato sits a soft, white poached egg, draped generously with a smooth, bright yellow hollandaise sauce. Small green herb sprigs garnish the top, and a few drops of hollandaise sauce spill slightly onto the plate. The scene includes part of a blue carton of free-range brown eggs in the upper right corner and a red cloth napkin peeking in from the lower right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the hollandaise sauce ahead of time?

You can prepare the hollandaise sauce shortly before serving and keep it warm in a double boiler, but it’s best consumed within an hour. Reheating too much can cause it to split.

How do I ensure perfectly poached eggs?

Use fresh eggs and simmer the water gently. Adding vinegar helps the egg whites coagulate faster. Crack eggs into a bowl first, then gently slide them into the water to maintain their shape.