Eggs Avocado Benedict Style

Eggs Avocado Benedict Style

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"A smooth sauce of avocado mashed with lemon replaces Hollandaise sauce in this delicious variation on the traditional Eggs Benedict. The creamy richness is still there but mashing avocado is much easier than making Hollandaise sauce. Easy enough, in fact, that this could be a regular weekend breakfast or brunch item at your house. You can also try the avocado blend over toast, scrambled eggs or sliced turkey or chicken."

Ingredients 20 m {{adjustedServings}} servings 291 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 19.1g
  • 6%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 236 mg
  • 79%
  • Sodium:
  • 881 mg
  • 35%

Based on a 2,000 calorie diet

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  1. Rinse avocados, cut in half and remove the pit. Spoon avocado into a zip top plastic bag. Add lemon juice, salt and pepper. Press out air and seal bag. Cut off tip of one end of bag. In skillet, cook Canadian bacon until hot and lightly browned around edges. Place one slice of Canadian bacon on each muffin half. Top with poached egg. Pipe avocado spread over egg.
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Reviews 6

  1. 8 Ratings


Eggs-cellent! I love Eggs Benedict and I'm very fond of avocados too. I wasn't sure I'd like the two together, however, and I'm glad I gave it a try. It was soooo much better than I even imagined or hoped it would be. You still get the tang and the creaminess of the traditional Hollandaise sauce and I'm sure the avocado is probably better for you too. I didn't use nearly the amount of lemon juice called for, just a couple of squeezes, and it was the perfect hint of lemon while still enough to prevent the avocado from turning color. I was afraid the avocado squeezed over the top might look like some mushy green slime and not be very attractive, and it kind of did, actually. But I didn't care - I was more concerned with how it tasted than how it looked. My eggs turned out perfectly (gently simmered for 3 minutes in water to which I added maybe two teaspoons of vinegar) and I like my English muffins well toasted. This could easily become another weekend breakfast habit.


Very delicious and very good for you too! The only thing I might change next time is to use slightly less lemon juice. Will definitely make again!


Great flavor combination!