Eggs Benedict with Avocado

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 2

Nutritional value per serving:

Serving size: 1 of 10 servings
Calories 204, total fat 17 G., saturated fats 8 G., proteins 5 G., carbohydrates 9 G., fiber 2 G., cholesterol 176 mg, sodium 198 mg, sugar 1 G.

Eggs Benedict is the perfect dish for a beautiful holiday or Sunday breakfast. For a healthier breakfast, replace traditional ham with sliced avocado. A tender poached egg and avocado with silky hollandaise sauce on a crispy bun… no one will resist this combination! Another highlight of this recipe is Cajun seasoning. Sprinkle it over the finished Eggs Benedict for a zesty flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Hollandaise sauce

9 tablespoons unsalted butter
4 large egg yolks
1 tbsp. cool water
Grated zest of 1 large lemon + 2 tbsp lemon juice

Eggs Benedict

2 English muffins, cut in half horizontally
1 tbsp. apple cider vinegar
4 large eggs
1 avocado, peeled and halved
1/2 - 1 tsp. Cajun seasoning
2 sprigs of parsley, stems trimmed
Coarse sea salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, Avocado, lemon zest, Cajun seasoning

Cooking the dish according to the recipe:

Prepare the hollandaise sauce:

Melt the butter in a saucepan over low heat. Remove the pan from the heat and let it sit for 5 minutes. Skim off any foam from the surface of the butter and discard. Slowly pour the clarified butter into a liquid measuring cup, discarding any solids remaining at the bottom of the pan. You should have 0.5 cups of melted butter.
In a metal bowl (or in the top of a double boiler), combine the egg yolks with cool water. Whisk until foamy, 1-2 minutes. Place the bowl over a saucepan filled with a few inches of simmering water (the bottom of the bowl should not touch the water) and cook, whisking, until the eggs thicken, 5-8 minutes. Don't rush this step, as the foundation of the sauce is the fluffy, hard-boiled eggs. Cook over low heat to avoid overheating and curdling the eggs.

Remove the bowl from the pan and place it on a kitchen towel to prevent it from tipping over. Gradually whisk in 0.5 cups of melted butter. Once all the melted butter has been added, stir in the lemon zest and juice, along with a pinch each of coarse salt and black pepper.
Make Eggs Benedict:

Place the English muffin halves on a flat surface and roll them out one by one with a rolling pin until they flatten and expand. Lightly toast them in a toaster.
Fill a large, wide saucepan with about 8 cm of water and bring to a boil. Add vinegar (this will help the eggs hold their shape). Crack each egg into a separate small bowl. Carefully lower the eggs, one by one, into the water, spacing them apart. Reduce the heat and cook the eggs until the whites are firm and completely white, 2-3 minutes.
Using a slotted spoon, transfer them to a kitchen towel to remove excess water. Sprinkle with coarse salt and black pepper.
Sprinkle the avocado slices with coarse salt and place one on each English muffin half. Top with a poached egg, a little hollandaise sauce, and a sprinkle of Cajun seasoning, parsley and sea salt.