breakfast and brunch

Avocado Eggs Benedict

Poached eggs sit atop toasty English muffins, avocado and tomato all topped with a creamy Hollandaise sauce in this easy twist on classic avocado toast.
10 min
PREP TIME
10 min
COOK TIME
7
INGREDIENTS
4
Servings

INGREDIENTS

  • 4 large eggs
  • 1/2 cup (113 g) plus 2 tablespoons (28 g) unsalted butter divided
  • 1 pkg Hollandaise Sauce Mix
  • 1 cup (250 ml) water
  • 2 English muffins split and toasted
  • 4 slices tomato about 1/4-inch (1/2-cm) thick
  • 1 avocado peeled, pitted and thinly sliced

Preparation

  • 1 Fill large deep saucepan with 3 inches (8 cm) of water. Bring to simmer over medium heat. Break 1 egg into small dish, being careful not to break the yolk. Gently stir water in one spot and carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken (about 3 minutes for soft yolks and 5 minutes for firmer yolks). Carefully remove eggs with slotted spoon. Drain on paper towels.
  • 2 Meanwhile, melt 1/2 cup (113 g) of the butter in medium saucepan. Remove from heat, stir in 1 cup (250 mL) water and Hollandaise Sauce Mix. Return to medium heat and bring to boil, stirring constantly. Reduce heat. Simmer 3 minutes.
  • 3 To assemble, spread remaining butter on each muffin half. Top each with 1 slice of tomato. Divide and layer avocado slices over top of the tomato. Top each with a poached egg and drizzle with Hollandaise Sauce.

NUTRITION INFORMATION

(per Serving)

MissingNutritionInformationRecipe

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