Get ready to transform your boring breakfast routine with the most Instagram-worthy dish that combines the trendy avocado toast with the classic Eggs Benedict. This isn't just another breakfast recipe - it's a culinary revolution that will make your taste buds dance and your weekend mornings infinitely more exciting! Imagine creamy avocado, perfectly poached eggs, and a luxurious avocado hollandaise sauce that will have you ditching your local brunch spot faster than you can say "foodie paradise".
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 slices whole grain bread
- 1 ripe avocado
- 2 poached eggs
- 1 tablespoon lemon juice
- 1/4 cup olive oil
- Salt and pepper to taste
- Chili flakes for garnish (optional)
Instructions
- Begin by preparing the ingredients. Slice the whole grain bread into two pieces if not pre-sliced. Cut the ripe avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Add the tablespoon of lemon juice to the avocado to prevent browning and enhance flavor.
- Using a fork, mash the avocado until it reaches your desired level of creaminess. Season with salt and pepper to taste. Set the avocado mixture aside.
- Next, fill a medium saucepan with water and bring it to a gentle simmer over medium heat. Add a splash of vinegar (optional) to help the egg whites coagulate, if desired.
- While the water is heating, toast the slices of whole grain bread until they are golden brown and crispy. You can use a toaster or a skillet for this step. Once toasted, place the bread on plates.
- Once the water is simmering, crack one egg into a small bowl or ramekin. Gently slide the egg into the simmering water. Repeat with the second egg. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain runny. Use a slotted spoon to carefully remove the eggs from the water and place them on a paper towel to drain excess water.
- Now, prepare the avocado hollandaise. In a blender or food processor, combine the mashed avocado, 1/4 cup olive oil, and a pinch of salt and pepper. Blend until smooth and creamy. If the mixture is too thick, you can add a little water or more lemon juice to reach your desired consistency.
- To assemble the dish, spread a generous amount of the avocado mixture on each slice of toasted bread. Carefully place a poached egg on top of each slice.
- Drizzle the avocado hollandaise over the poached eggs. For added flavor and presentation, sprinkle with chili flakes if desired.
- Serve immediately, enjoying your Avocado Toast Eggs Benedict with Avocado Hollandaise while the eggs are warm and the toast is crispy.
Tips
- Egg Poaching Perfection: Use the freshest eggs possible for the best poaching results. Adding a splash of vinegar to the simmering water helps the egg whites stay compact.
- Avocado Hack: Choose a ripe avocado that yields slightly when pressed. The lemon juice not only prevents browning but adds a bright, zesty flavor to your hollandaise.
- Toast Texture Matters: For extra crunch, try brushing your bread with a little olive oil before toasting to achieve a golden, crispy base.
- Hollandaise Consistency: If your avocado sauce is too thick, don't panic! Gradually add water or lemon juice to reach your desired smoothness.
- Garnish Game: Chili flakes are optional but highly recommended. They add a beautiful pop of color and a subtle heat that elevates the entire dish.
- Timing is Key: Poach your eggs last and serve immediately to ensure the eggs are warm and the yolks remain delightfully runny.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 15g
Fat: 35g
Saturated Fat: 6g
Cholesterol: 220mg
