Tasty Avocado Toast Eggs Benedict

Finding ways to make breakfast feel special without spending hours in the kitchen can feel like quite the puzzle. We’ve all been there – trying to balance our craving for something more exciting than plain toast with the reality of busy morning schedules and growling stomachs that won’t wait.

That’s where this avocado toast eggs benedict comes in: it’s a laid-back twist on the classic brunch favorite that you can actually pull off on a regular morning. It combines the ease of avocado toast with the satisfaction of perfectly poached eggs and hollandaise, making any weekday feel like a Sunday brunch.

What Kind of Avocados Should I Use?

For avocado toast, Hass avocados are your best bet since they have a rich, creamy texture and reliable flavor that works perfectly for spreading. You’ll want to choose avocados that yield slightly when gently squeezed – if they’re too firm, they won’t be spreadable, but if they’re too soft, they might be brown inside. A good trick is to remove the small stem at the top of the avocado; if you see green underneath, it’s usually good to go. If you’re planning to make this recipe later in the week, buy firmer avocados and let them ripen on your counter, or speed up the process by storing them in a paper bag with a banana.

Options for Substitutions

This modern take on eggs benedict has some room for switching things up if needed:

• Avocados: While avocados are pretty key to this recipe, in a pinch you could use store-bought guacamole – just skip the extra lemon juice and salt since it’s usually already seasoned.
• English muffins: Feel free to use sourdough, whole grain bread, or even bagels as your base. Just make sure to toast them well so they can hold up to the toppings.
• Chives: Out of chives? Green onions (just the green parts) or finely chopped parsley work great too.
• Everything seasoning: No everything seasoning? Mix some sesame seeds, poppy seeds, dried garlic, dried onion, and salt – or just use a sprinkle of sea salt and black pepper.
• White vinegar: For poaching eggs, you can use any light-colored vinegar like apple cider vinegar or rice vinegar. The vinegar helps the eggs hold their shape while poaching.
• Hollandaise ingredients: The hollandaise sauce is pretty essential to eggs benedict – these ingredients (egg yolks, butter, lemon) shouldn’t be substituted as they’re crucial for the proper texture and taste.

Watch Out for These Mistakes While Cooking

The trickiest part of eggs Benedict is nailing the hollandaise sauce – if your butter is too hot when adding it to the egg yolks, you’ll end up with scrambled eggs instead of a smooth sauce, so make sure your melted butter is just warm, not piping hot. When poaching eggs, a common mistake is not creating a proper water vortex or using old eggs – fresh eggs will hold their shape better, and adding a splash of vinegar to gently swirling water helps keep the whites together. The third crucial detail is timing – since both the hollandaise and poached eggs need to be served immediately, make sure to have your mashed avocado mixture and toasted English muffins ready before starting these temperature-sensitive components. To keep your hollandaise from breaking, whisk constantly while adding the butter in a very thin stream, and if it starts to thicken too much, add a few drops of warm water to maintain the perfect consistency.

What to Serve With Avocado Toast Eggs Benedict?

Since this breakfast dish is already pretty filling, you’ll want to keep the sides simple and fresh. A bowl of mixed berries or citrus segments adds a nice pop of sweetness that balances out the rich hollandaise and creamy avocado. If you’re serving this for brunch, some crispy breakfast potatoes or hash browns on the side work great for soaking up any extra sauce. For a lighter option, try serving it with a handful of lightly dressed arugula or mixed greens – the peppery leaves are perfect against the richness of the eggs and hollandaise.

Storage Instructions

Prep Components: Since eggs benedict is best enjoyed fresh, I recommend preparing the components separately if you need to work ahead. You can mash the avocado mixture and store it in an airtight container with extra lemon juice on top to prevent browning for up to 24 hours. The hollandaise sauce can be made up to 1 hour ahead and kept warm in a thermos.

Keep Warm: If you need to keep your assembled benedict warm for a short time, place it in a 200°F oven for no more than 10 minutes. The hollandaise can be kept warm in a thermos or in a bowl over warm (not hot) water for up to 1 hour – just give it a quick whisk before serving.

Leftovers: Unfortunately, eggs benedict doesn’t store well once assembled. The hollandaise will separate, the eggs will become rubbery, and the avocado will brown. It’s best to make only what you plan to eat right away. If you have leftover English muffins, store them in a bread bag at room temperature for up to 3 days.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 30-40 g
• Fat: 100-110 g
• Carbohydrates: 80-90 g

Ingredients

• 2 avocados
• 1 tablespoon chopped chives
• 1 teaspoon lemon juice
• 1/4 teaspoon salt, with extra for seasoning
• 4 eggs
• 1 teaspoon white vinegar
• 2 english muffins, split and toasted
• Everything seasoning for topping
• 2 egg yolks
• 2 teaspoons lemon juice
• 2 teaspoons warm water
• 1/8 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 stick unsalted butter

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Step 1: Mash the Avocado

In a small bowl, combine the flesh of the avocado with minced chives, a squeeze of lemon juice, and ¼ teaspoon of salt.

Use a fork to mash everything together until you achieve your desired consistency.

Set this aside for later assembly.

Step 2: Prepare the Poached Eggs

To make the poached eggs, fill a medium saucepan or high-sided skillet two-thirds full with water, then add 1 teaspoon of vinegar.

Heat over medium-high heat until the water lightly bubbles, and add a generous pinch of salt.

Crack each egg into an individual ramekin for easy handling.

Carefully slide each egg into the simmering water and let them cook for exactly 3 minutes to ensure the yolks remain runny.

If the water bubbles more than lightly, reduce the heat to medium.

Once cooked, use a slotted spoon to lift the eggs from the water.

Gently dab with a paper towel to remove excess water and set aside.

Step 3: Make the Hollandaise Sauce

Begin by placing a stick of butter in a glass measuring cup and microwave until melted and just starting to bubble, about 1½ to 2 minutes.

In a tall cup that fits the base of an immersion blender, combine the egg yolks, a bit of lemon juice, warm water, a pinch of salt, and a dash of cayenne pepper.

Turn the immersion blender on high and blend for about 15 seconds, then slowly drizzle in the melted butter to create a creamy, smooth sauce.

Ensure the sauce emulsifies properly and reaches a rich texture.

Step 4: Assemble and Serve

Spread the mashed avocado over your choice of toast or base.

Gently place the poached egg on top of the avocado spread.

Spoon the freshly made hollandaise sauce generously over the poached egg.

Add additional seasoning or garnish with extra chives or a sprinkle of paprika if desired.

Enjoy your elegant, restaurant-style dish right at home!

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