Introduction

Avocado Toast Eggs Benedict is a fresh and flavorful twist on the classic brunch favorite. Creamy avocado, ripe tomato, and perfectly poached eggs are topped with a rich homemade hollandaise sauce, all served on toasted sourdough. This dish is both satisfying and elegant, perfect for a weekend treat.

Two pieces of toasted bread sit side by side on a plain white plate placed on a wooden table. Each toast is layered first with mashed green avocado spread with a slightly chunky texture, followed by a bright red tomato slice. On top of the tomato rests a smooth, white poached egg, covered with a generous drizzle of creamy yellow hollandaise sauce that has a slightly glossy finish. Small green sprigs garnish each egg, adding a fresh touch. A bit of the sauce has dripped on the plate near the toasts. The setting includes a navy blue carton of eggs partially visible in the top right corner and a folded red cloth napkin in the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Melt the unsalted butter in a small pan over low heat, 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 whisk in the lemon juice, then season with sea salt, black pepper, and chili powder, continuing to whisk without stopping.

Step 4: Once the butter is fully melted, remove from heat and slowly pour the butter into the egg yolk mixture while whisking vigorously to create the hollandaise sauce. Set aside.

Step 5: Lightly toast the slice of sourdough bread. Slice the tomato and mash the avocado gently.

Step 6: Crack two 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 in the eggs and cook for 3 to 5 minutes, depending on how runny you like your yolks.

Step 7: Spread the mashed avocado over the toasted bread, layer with tomato slices, then add the poached eggs on top. Drizzle with the hollandaise sauce and serve immediately.

Tips & Variations

For a spicier kick, add a pinch more chili powder or a dash of hot sauce on top.

Use multigrain or rye bread instead of sourdough for a different flavor profile.

If you prefer, swap poached eggs with soft-boiled eggs for easier preparation.

Fresh herbs like chives or parsley sprinkled on top add a bright finish.

Storage

This dish is best enjoyed fresh, as the toast may become soggy and the hollandaise sauce can thicken when refrigerated. If necessary, store any leftover hollandaise separately in an airtight container in the fridge for up to 2 days. Reheat gently over low heat while whisking. Poached eggs and avocado toast are not recommended for reheating.

FAQs

Can I make the hollandaise sauce ahead of time?

Yes, you can prepare the hollandaise sauce in advance and keep it warm in a thermos or over a double boiler on very low heat. Stir occasionally to prevent separation, but it is freshest when made just before serving.

How do I know when poached eggs are done?

Cook poached eggs for about 3 minutes for a runny yolk and around 5 minutes for a firmer yolk. The egg whites should be set but still tender. You can gently lift one out with a slotted spoon to check doneness.