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How to Make Avocado Sauce Eggs Benedict - A Step-by-Step Guide

Avocado sauce eggs Benedict is a twist on the classic eggs Benedict, featuring a creamy and flavorful avocado sauce instead of the traditional hollandaise sauce. This delicious and nutritious variation is perfect for anyone looking to add a healthy and tasty spin to their brunch menu.

The star ingredient of this recipe is, of course, the creamy and rich avocado sauce. Avocado is known for its smooth and buttery texture, making it a perfect base for a savory sauce. It also provides a d...

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Ingredients

  • 4 medium tomatoes, halved lengthwise
  • ¼ teaspoon fine salt
  • ½ teaspoon sugar
  • 4 teaspoons olive oil
  • 2 ripe Avocados from Mexico
  • ¼ cup fresh lime juice
  • ¼ cup water
  • ¾ teaspoon fine salt
  • ½ teaspoon black pepper
  • 2 tablespoons finely chopped chives or scallions
  • 4 slices cooked bacon, crumbled
  • 4 English muffins, split
  • 2 tablespoons olive oil
  • 1 teaspoon distilled white vinegar
  • 8 large eggs

Information

  • Servings: 4
  • Yield: 4 servings

  • Preheat oven to 500 degrees F. Arrange tomato halves, cut sides up on a foil-lined baking pan. Sprinkle tomatoes with salt, sugar and parsley, then drizzle with olive oil.
  • Roast tomatoes until soft but still intact, 30 to 40 minutes.
  • In food processor, combine avocados, lime juice, water, olive oil, salt and pepper; process until smooth. In medium bowl, combine avocado sauce; stir in chives or scallions. Separate English muffin halves and brush with olive oil; bake in preheated oven until edges are brown, about 8 minutes.
  • While muffins are cooking, fill a 12-inch heavy skillet with water until half-full; bring water to a simmer, then add vinegar. Break an egg into a small cup, then carefully pour the egg into the water. Repeat with remaining eggs, poach eggs at a simmer for 3 to 4 minutes or until whites are firm but yolks are still runny. To drain, transfer eggs with a slotted spoon to paper towels and sprinkle with salt and pepper.
  • To assemble, place roasted tomatoes on top of English muffins. Top each tomato with an egg, then transfer muffins to 4 plates. Spoon avocado sauce over eggs and sprinkle with crumbled bacon.

    • Nutrition

    716 cal.

    • Total Fat: 49g
    • Saturated Fat: 11g
    • Cholesterol: 401mg
    • Sodium: 1739mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 8g
    • Total Sugars: 6g
    • Protein: 31g
    • Vitamin C: 31mg
    • Calcium: 187mg
    • Iron: 4mg
    • Potassium: 1098mg

    Categories

    Breakfast recipes
    Brunch recipes
    Egg recipes
    Avocado recipes
    Sauce recipes