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Avocado Toast Eggs Benedict Recipe

★★★★★

4.8 from 137 reviews
  • Author: Sophie
  • Total Time: 25 minutes
  • Yield: 1 serving 1x
  • Diet: Vegetarian

Description

A delectable twist on classic eggs benedict featuring creamy avocado spread on toasted sourdough, fresh tomato slices, perfectly poached eggs, and a rich, homemade hollandaise sauce made with lemon juice and melted butter. This recipe combines fresh, wholesome ingredients to create a luxurious breakfast or brunch dish that’s both satisfying and elegant.

Ingredients

Scale

Eggs and Toppings

  • 6 Free Range Eggs
  • 1 slice Sourdough Bread
  • 1 Avocado
  • 2 slices Tomato

Hollandaise Sauce

  • 2 tablespoons Lemon Juice
  • 1/4 cup Unsalted Butter
  • 1/4 teaspoon Pink Himalayan Sea Salt
  • 1/8 teaspoon Ground Black Pepper
  • 1/8 teaspoon Chili Powder

Poaching

  • 1/4 teaspoon White Wine Vinegar

Instructions

  1. Melt Butter: Place 1/4 cup of unsalted butter in a saucepan on low heat. Melt slowly without allowing it to brown, then remove from heat once fully melted.
  2. Prepare Egg Yolks: Crack and separate 4 egg yolks into a bowl. Whisk thoroughly until smooth and slightly thickened.
  3. Add Lemon Juice and Seasoning: Gradually whisk in 2 tablespoons of lemon juice to the egg yolks. Season with 1/4 teaspoon of pink Himalayan sea salt, 1/8 teaspoon ground black pepper, and 1/8 teaspoon chili powder, whisking continuously to combine.
  4. Incorporate Melted Butter: Slowly drizzle the melted butter into the egg yolk mixture while whisking vigorously to create a smooth and creamy hollandaise sauce. Set the sauce aside.
  5. Prepare Toast and Avocado: Lightly toast a slice of sourdough bread. Slice 2 tomatoes and set aside. Cut open the avocado and mash slightly for easy spreading.
  6. Poach Eggs: Crack 2 whole eggs into separate small bowls. Bring a pot of water to a gentle simmer, adding 1/4 teaspoon white wine vinegar. Carefully slide each egg into the simmering water. Poach for 3-5 minutes depending on desired yolk firmness.
  7. Assemble the Dish: Spread the mashed avocado evenly over the toasted sourdough slice. Layer with tomato slices, then carefully place the poached eggs on top. Drizzle generously with the prepared hollandaise sauce.
  8. Serve and Enjoy: Serve immediately while warm and enjoy this creamy, tangy, and fresh avocado toast eggs benedict.

Notes

  • Use fresh, free-range eggs for the best flavor and texture.
  • Keep the butter warm but not hot when mixing into the yolks to prevent curdling.
  • Adjust poaching time to achieve your preferred egg yolk consistency.
  • White wine vinegar helps the egg whites coagulate quickly during poaching.
  • You can substitute sourdough with whole grain or rye bread for variation.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: Avocado Toast, Eggs Benedict, Hollandaise Sauce, Poached Eggs, Breakfast, Brunch, Sourdough Toast

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Find it online: https://cookwithsophie.com/avocado-toast-eggs-benedict-recipe/