Description
A delicious and elegant twist on classic eggs benedict featuring creamy mashed avocado on toasted sourdough, fresh tomato slices, perfectly poached eggs, and a rich, homemade hollandaise sauce made with lemon juice and melted butter. This recipe makes for a satisfying and flavorful breakfast or brunch option.
Ingredients
Scale
Eggs and Hollandaise Sauce
- 6 free range eggs
- 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
Toast and Toppings
- 1 slice sourdough bread
- 1 avocado
- 2 slices tomato
Instructions
- Melt Butter: Melt 1/4 cup of unsalted butter over low heat on the stove, making sure it doesn’t brown. This melted butter will be used to make the hollandaise sauce.
- Prepare Egg Yolks: While melting the butter, separate the yolks of 4 eggs into a bowl and whisk them thoroughly until smooth.
- Add Lemon Juice and Seasonings: Gradually whisk in 2 tablespoons of lemon juice to the egg yolks. Then add 1/4 teaspoon pink Himalayan sea salt, 1/8 teaspoon ground black pepper, and 1/8 teaspoon chili powder, continuously whisking to combine all ingredients well.
- Combine Butter with Yolks: Once the butter is fully melted, remove it from heat. Slowly pour the warm melted butter into the whisked egg yolk mixture while whisking vigorously to create a smooth hollandaise sauce. Set aside.
- Toast Bread and Prepare Toppings: Lightly toast 1 slice of sourdough bread. Slice 2 tomato slices and cut open 1 avocado, mashing it slightly to spread.
- Poach Eggs: Crack 2 eggs into a bowl. Bring a pot of water to a boil, then reduce the heat to a simmer. Add 1/4 teaspoon white wine vinegar to the water to help the eggs coagulate. Gently slide the eggs into the center of the simmering water and cook for 3-5 minutes, depending on your preferred yolk consistency.
- Assemble the Dish: Spread the mashed avocado over the toasted sourdough slice, layer the tomato slices on top, then carefully place the poached eggs. Drizzle the prepared hollandaise sauce generously over the eggs. Serve immediately and enjoy your avocado toast eggs benedict!
Notes
- For a runnier egg yolk, poach the eggs for about 3 minutes; cook longer for a firmer yolk up to 5 minutes.
- Ensure the butter is warm but not hot when mixing into egg yolks to prevent curdling the sauce.
- White wine vinegar helps to keep the poached egg whites tight and neat.
- Use fresh, ripe avocado for the best creamy texture.
- This recipe serves one but ingredients can be scaled for more servings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: Avocado Toast, Eggs Benedict, Poached Eggs, Hollandaise Sauce, Breakfast, Brunch
