Avocado Eggs Benedict: A Sunshine Breakfast

There’s something undeniably luxurious about Eggs Benedict. I remember the first time I ever tasted it, on a blurry-eyed brunch date after a late night in culinary school. The richness of the hollandaise, the perfectly poached egg, the salty ham…it was a revelation. But over the years, I’ve found myself craving a brighter, fresher take on this classic. That’s where the avocado comes in, bringing a creamy, vibrant counterpoint that elevates the whole experience. This Avocado Eggs Benedict is my ode to that memory, updated for a sunnier, more modern palate.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 6
• Yield: 6 servings
• Dietary Type: Not specified

Ingredients

• 1⁄2 cup butter
• 1⁄4 cup all-purpose flour
• 2 cups milk
• 2 cups shredded cheddar cheese
• 1 tablespoon grated romano cheese
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon garlic powder
• 1⁄8 teaspoon dried thyme
• 1⁄8 teaspoon ground mustard
• 1⁄8 teaspoon coriander
• 1⁄8 teaspoon pepper
• 1 tablespoon white vinegar
• 6 eggs
• 6 slices Canadian bacon, warmed
• 1 large ripe avocado, peeled and sliced
• 3 English muffins, split and toasted

Equipment Needed

• Large saucepan
• Whisk
• Large skillet with high sides
• Custard cups or small saucers
• Slotted spoon

Instructions

1. First, let’s make the cheese sauce. In a large saucepan, melt the butter over medium heat.
2. Stir in the flour until smooth, creating a roux. This will help thicken the sauce.
3. Gradually add the milk, whisking constantly to prevent any lumps from forming.
4. Bring the mixture to a boil, then cook and stir for 2 minutes, or until the sauce has thickened. Keep stirring, don’t let it burn!
5. Reduce the heat to low. Stir in the shredded cheddar cheese and grated Romano cheese, along with the salt, garlic powder, dried thyme, ground mustard, coriander, and pepper.
6. Cook and stir until the cheese is completely melted and the sauce is smooth and creamy. Keep the cheese sauce warm over low heat while you prepare the eggs.
7. Next, we’ll poach the eggs. Fill a large skillet with high sides with 2-3 inches of water. Add the white vinegar. The vinegar helps the egg whites coagulate faster.
8. Bring the water to a boil, then reduce the heat to a gentle simmer. The water should be barely moving.
9. Crack each egg individually into a custard cup or small saucer. This makes it easier to gently slip the egg into the simmering water.
10. Holding the cup close to the surface of the water, carefully slip each egg into the water. Don’t overcrowd the pan; poach the eggs in batches if necessary.
11. Cook, uncovered, until the egg whites are completely set and the yolks begin to thicken but are still runny. This usually takes about 4 minutes, but it can vary depending on the heat and the size of the eggs.
12. While the eggs are poaching, warm the Canadian bacon slices. You can do this in a skillet, microwave, or toaster oven.
13. To assemble the Avocado Eggs Benedict, place warmed Canadian bacon and sliced avocado on each toasted English muffin half.
14. With a slotted spoon, carefully lift each poached egg out of the water and place it on top of the avocado.
15. Finally, top each egg with a generous spoonful of the warm cheese sauce.
16. Serve immediately and enjoy!

Expert Tips & Tricks

• Perfect Poached Eggs: For perfectly shaped poached eggs, swirl the simmering water with a spoon before adding the egg. This creates a vortex that helps the egg white wrap around the yolk.
• Make-Ahead Hack: The cheese sauce can be made a day ahead and reheated gently over low heat. You can also toast the English muffins in advance.
• Temperature Matters: Use cold eggs for poaching. They hold their shape better when they hit the hot water.
• Rescue Runny Sauce: If your cheese sauce is too thin, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and cook for a minute or two until thickened.

Serving & Storage Suggestions

Serve your Avocado Eggs Benedict immediately for the best experience. The runny yolk and warm cheese sauce are best enjoyed fresh. If you have leftovers, store the components separately. The cheese sauce can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave. Poached eggs are best consumed immediately, but you can try storing them in a container of cold water in the refrigerator for up to 24 hours. Reheat them gently in warm water before serving. Assembled Eggs Benedict do not freeze well.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	608.3 kcal	N/A
Calories from Fat	398 g	65%
Total Fat	44.2 g	68%
Saturated Fat	22.9 g	114%
Cholesterol	292.8 mg	97%
Sodium	1192.1 mg	49%
Total Carbohydrate	25.3 g	8%
Dietary Fiber	3.9 g	15%
Sugars	1.7 g	6%
Protein	28.6 g	57%

Variations & Substitutions

• Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce for a kick.
• Vegetarian Delight: Substitute the Canadian bacon with grilled portobello mushrooms or roasted asparagus for a vegetarian version.
• Hollandaise Twist: For a richer flavor, replace some of the cheese sauce with a classic hollandaise sauce.
• Gluten-Free Option: Use gluten-free English muffins for a gluten-free version.
• Smoked Salmon: Replace the Canadian bacon with smoked salmon for a luxurious upgrade.

FAQs (Frequently Asked Questions)

Q: Can I use different types of cheese in the sauce?
A: Absolutely! Feel free to experiment with other cheeses like Gruyere, Monterey Jack, or even a smoked Gouda for a unique flavor.

Q: How can I prevent my poached eggs from spreading too much?
A: Adding a tablespoon of white vinegar to the poaching water helps the egg whites coagulate faster and keeps the egg from spreading.

Q: Can I make this recipe ahead of time for a brunch party?
A: Yes, you can prepare the cheese sauce and toast the English muffins ahead of time. Poach the eggs just before serving for the best results.

Q: What’s the best way to reheat leftover cheese sauce?
A: Reheat the cheese sauce gently over low heat on the stovetop, stirring frequently. You can also microwave it in short intervals, stirring in between.

Q: Can I freeze the cheese sauce?
A: Freezing the cheese sauce is not recommended, as the texture may change upon thawing and become grainy. It’s best to make it fresh or store it in the refrigerator for a few days.

Final Thoughts

This Avocado Eggs Benedict is more than just a breakfast dish; it’s a celebration of flavors and textures. The creamy avocado, the perfectly poached egg, the salty Canadian bacon, and the luscious cheese sauce all come together in perfect harmony. I encourage you to try this recipe and make it your own. Experiment with different cheeses, add a touch of spice, or swap out the Canadian bacon for your favorite protein. And most importantly, share it with someone you love. Perhaps with a mimosa or a strong cup of coffee, creating new brunch memories of your own. Happy cooking!