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Avocado Toast Eggs Benedict

Avocado Toast Eggs Benedict- Creamy avocado, gooey eggs, and tangy hollandaise join forces for the brunch mash up you didn’t know you needed.

July 18, 2023 by Nicole Collins

Today, we’re making Avocado Toast Eggs Benedict!

What do you get when you mash up two beloved brunch items for one epic meal? You get today’s recipe, of course! We’re loading up toasted English muffins with perfectly seasoned avocado, a runny poached egg, and a rich and tangy homemade hollandaise sauce. Talk about decadent!

So, let’s get to it!

Let’s start with the avocado. We’re going to make a simple avocado mash loaded with fresh, bright flavors. So, we’ll scoop the avocado out of its skin, toss it in a bowl with some fresh chives and fresh lemon juice, give it a pinch of salt, and mash it together with a fork until it reaches the consistency you like. That’s all there is to it! This whole meal is loaded with rich and fatty elements, so we really need those fresh herbs and lemon to balance things out. And, they totally do!

For our egg layer, we’re going to poach a couple eggs. Now, we’ve done this many times here before but here’s the simple run down. We need to bring a saucepan full of water and a splash of white vinegar to a very gentle simmer. VERY GENTLE. We just barely want to see bubbles rising from the bottom to the top of our water. Once that water is simmering, we’ll season it with a pinch of salt, carefully lower in our eggs that we’ve cracked into a ramekin first, and let the eggs cook for exactly 3 mins. If the water ever escalates above that gentle simmer, turn the heat on your burner down a little bit. After 3 minutes, we’ll use a slotted spoon to pull the eggs out of that water, gently blot the excess water off with a paper towel, and it’s ready to serve.

The final component of our avocado benny is a simple homemade hollandaise sauce. Making hollandaise sauce is not nearly as scary as people would have you think it is. Is it delicate? Yes. Can things go wrong quickly? Also yes. But if you follow my simple but exact directions without going rogue, success is on the horizon for you. My method is not traditional by any means. But, it’s definitely home cook approved.

We’re going to use a stick blender (also known as an immersion blender) to make our hollandaise. Most stick blenders come with a blending cup, so we’re going to build our sauce right in there. First, we’ll microwave a stick of butter in a measuring glass until it’s nice and hot but not bubbling over. Meanwhile, we’ll add egg yolks, lemon juice, water, salt, and cayenne pepper to the blender cup. Once the butter comes out of the microwave, we’ll start blending the yolks for just a few seconds. Then, we slowly drizzle our butter while we have the blender running until we have nothing left but some foamy white solids in the bottom of our measuring glass. Now when I saw slowly, I really mean it. It should take about 45 seconds to pour all of that butter into the cup. And, we’ll continuously blend the whole time. The result is a smooth, creamy, velvety sauce that will knock your socks off.

Now because this is an avocado toast/eggs benny mash up, I went back and forth on what kind of bread to use. Should it be a wide piece of sourdough like we’d use for avocado toast? Should it be a lightly toasted English muffin like we use for benedicts? Back and forth back and forth…for weeks. So, I did what I always do when I can’t make a decision. I polled the good people of Instagram, and they decided an English muffin was the right answer. So, that’s what we’re using. We’ll load up our toasted muffins with the avocado, eggs, hollandaise, and a sprinkle of everything bagel seasoning; and it’s time to dig in.

Each bite of this meal is so satisfying. It’s rich and decadent while somehow being light and refreshing at the same time. It’s comforting but not too heavy. The chives and lemon add the fresh tang we need to break up the richness of the avocado, egg, and butter. Giving the English muffin a little extra crispiness allows it to add the texture we need in an otherwise pretty soft and smooth dish. Then, the everything bagel seasoning on top adds another layer of flavor and crunch that hits the spot. Plus, it’s not avocado toast without everything bagel seasoning! It’s such a great representation of using thoughtful ingredients to create balance in a dish.

This one is a real winner!

I created another avocado toast/popular brunch item mash up on Tiktok recently that was another slam dunk. Would you want to see that here too? Let me know!

I hope you guys love this one, and I’ll catch you all later.

Let’s eat!


Avocado Toast Eggs Benedict

Serves: 2 Print


For the Eggs Benedict:

  • 2 avocados

  • 1 tbsp chives, minced

  • 1 tsp lemon juice

  • ¼ tsp salt, plus more to taste

  • 4 eggs

  • 1 tsp white vinegar

  • 2 english muffins, split and toasted

  • Everything bagel seasoning, for garnish

For the Hollandaise:

  • 2 egg yolks

  • 2 tsp lemon juice

  • 2 tsp warm water

  • 1/8 tsp salt

  • 1/8 tsp cayenne pepper

  • 1 stick unsalted butter


  1. Mash the avocado: To a small bowl, add avocado flesh, chives, lemon juice, and ¼ tsp salt. Mash together until the avocado reaches your desired consistency.

  2. Make the Poached Eggs: Fill a medium saucepan or a high sided skillet 2/3 full with water and 1 tsp vinegar. Heat over medium high heat until the water just starts to lightly bubble. Add a generous pinch of salt to the water. Crack each egg into an individual ramekin. Carefully drop each egg into the water, and cook at a low simmer for exactly 3 minutes. If the water starts to bubble more than a very light simmer, reduce the heat to medium. Use a slotted spoon to remove the eggs from the water, and gently dab with a paper towel to get off any excess water. Set aside.

  3. Meanwhile, make the hollandaise sauce: Place the butter in a glass measuring cup, and microwave until the butter is melted and just starts to bubble (about 1 ½ – 2 mins). In a tall cup that completely fits the base of an immersion blender, add 2 eggs yolks, lemon juice, water, salt, and cayenne pepper. Turn the blender on high, and blend for about 15 seconds to start to combine the ingredients. With the blender running on high, very slowly drizzle in the melted butter until you get to the bottom of the glass with the white solids. Stop drizzling when you reach the white solids, and discard what's left in the glass (about 1 tbsp). It should take about 30-45 seconds to drizzle all of the butter in and for the sauce to become thickened and creamy.

  4. To serve, arrange toasted english muffins cut side up on serving plate. Top each with mashed avocado, a poached egg, a drizzle of hollandaise, and a pinch of everything bagel seasoning. Serve immediately.

Recipe notes:

*You’ll have extra hollandaise leftover, and you can actually store it in the fridge for up to 2-3 days! To reheat it, microwave at 50% power in 15 second intervals, stirring well until the sauce has loosened back up. It shouldn’t take more than 30 seconds. Leftovers are not just great on eggs benny, but also on roasted veggies!

*Most immersion blenders (or stick blenders) come with a cup that's the perfect size for blending. Use that to make your sauce if you have it.

*It's very important to drizzle in the butter VERY slowly to make our sauce. If we pour it in too quickly, it won't blend with the sauce properly which will cause it to break and separate.


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