Avocado Eggs Benedict

Ingredients

• 2egg yolks
• 10 ml (2 tsp)lemon juice
• 1.25 ml (1/4 tsp)kosher salt
• 113 g (1/2 cup; 1 stick)unsalted butter
• 1avocado, sliced and divided
• 4 stripsbacon
• 4eggs
• 2English muffins, halved
• 120 ml (1/2 cup)goat cheese
• to tastesalt and pepper
• 60 ml (1/4 cup)fresh parsley, chopped, for garnish (optional)

Instructions

1. 1

   Prepare the yolks

   For the hollandaise, put the egg yolks, lemon juice and kosher salt in a tall, narrow container that fits an immersion blender.

2. 2

   Heat the butter

   Melt the butter in a saucepan or microwave until it reaches about 93°C (200°F).

3. 3

   Blend the yolks

   Blend the egg mixture with an immersion blender for 1–2 minutes, until the yolks look slightly puffed and paler.

4. 4

   Make the hollandaise

   With the blender running, slowly stream in the hot butter, allowing it to cook the eggs as you blend. Continue until all the butter is incorporated and the sauce is light and fluffy.

5. 5

   Blend in avocado

   Add a few slices of avocado, about a quarter of the total, and blend until smooth. Taste and add salt if needed.

6. 6

   Adjust the sauce

   If the hollandaise is too thick, blend in a few teaspoons of water to loosen it before serving.

7. 7

   Cook the bacon

   For assembly, cook the bacon until crisp, then set it aside.

8. 8

   Poach the eggs

   Poach the eggs in hot water at a very gentle simmer for about 4 minutes, until the whites are cooked through.

9. 9

   Toast the muffins

   While the eggs poach, toast the English muffin halves. Set each half cut-side up on a plate and spread goat cheese over it.

10. 10

    Build the stacks

    Top the goat cheese with bacon, a few slices of the remaining avocado and a poached egg. Season the eggs generously with salt and pepper.

11. 11

    Finish and serve

    Pour hollandaise over each muffin stack, scatter with chopped parsley and serve immediately.

What is avocado eggs Benedict?

Eggs Benedict is an American brunch dish built around toasted bread, poached eggs and hollandaise. This version keeps that familiar format but adds avocado to the sauce and layers bacon and goat cheese beneath the eggs.

The avocado gives the buttery sauce a creamy finish, while the tangy cheese and crisp bacon bring contrast. Toasted muffin halves make a sturdy base for the toppings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 512 calories, 14g protein, 11g carbs, 47g fat.

The English muffins provide most of the carbohydrates, while butter, egg yolks, avocado and bacon contribute much of the fat. Eggs, bacon and goat cheese supply protein. Pair a stack with fruit or a green salad for a fresh side.

Why the avocado hollandaise works

Hot butter: Streaming it into the yolks while blending helps form a smooth, thick sauce. Add it gradually rather than pouring it in all at once.

Avocado: Blend in about a quarter of the avocado for a creamy sauce, keeping the rest for the muffin stacks. If the sauce tightens too much, a few teaspoons of water can loosen it.

Keep the poaching water gentle

Water: Aim for a barely simmering pan rather than a rolling boil, which can break up the egg whites. The recipe gives about 4 minutes, with cooked whites as the key cue.

Timing: Poach the eggs while the muffins toast so both are ready close together. The assembled stacks are best served straight away.

Build a balanced stack

Base: Toast the muffin halves and spread them with goat cheese while they are still warm. This gives the topping a creamy layer and helps the muffin hold its shape.

Toppings: Add bacon, avocado and then the poached egg, seasoning the egg before spooning over the sauce. Finish with parsley for a fresh, herbal note.

Getting the timing right

Sauce: Make the hollandaise before assembling, and keep it ready to pour while you cook the bacon and eggs. If it thickens while waiting, blend in a little water.

Serving: Have plates and toasted muffins ready before the eggs leave the water. This keeps the eggs warm and the muffin base from sitting under the sauce for too long.

What to serve alongside

Fresh sides: A simple fruit salad or sliced tomatoes adds a cool, bright contrast to the rich sauce and bacon. Keep the accompaniments light so the stacks remain the focus.

For a fuller brunch: Serve with a small green salad or roasted vegetables. These can be prepared ahead while the eggs and muffins are made.

Recipe notes & tips

• Use a tall, narrow container that fits the immersion blender head closely.
• Let the butter reach about 93°C (200°F) before blending it into the yolks.
• Pour the butter in a thin stream while keeping the blender running.
• Keep the poaching water at a gentle simmer to help the whites stay together.
• Toast the muffin halves while the eggs poach to bring the components together promptly.
• Season the poached eggs before adding the hollandaise.

Variations

• Use smoked bacon: Choose smoked strips for a deeper savoury flavour.
• Add spinach: Wilt a little spinach and layer it beneath the egg.
• Try chives: Replace the parsley garnish with chopped fresh chives.
• Use sourdough: Toast sourdough slices instead of English muffins.
• Make it meat-free: Leave out the bacon and add sliced tomato or sautéed mushrooms.

Common mistakes to avoid

• Boiling the poaching water: A rolling boil can scatter the whites; keep the water barely simmering.
• Adding butter too quickly: The sauce may not emulsify smoothly; stream it in gradually with the blender running.
• Over-thick hollandaise: Blend in a few teaspoons of water until it pours easily.
• Skipping the muffin toast: Untoasted muffins can soften quickly under the toppings; toast them before assembling.
• Assembling too early: The muffins can turn soggy and the eggs cool; build the stacks just before serving.

How to store

These stacks are best eaten immediately, and poached eggs and hollandaise do not keep well once assembled. Refrigerate any leftover components separately in covered containers and use within 1–2 days; reheat the bacon and muffins gently, and make fresh poached eggs and sauce if possible.

Frequently asked questions