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Home » Recipes » Brunch

By Kaleigh McMordie - July 10, 2018, Updated February 11, 2024

California Eggs Benedict With Avocado Hollandaise

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Vegetarian California Eggs Benedict with Avocado Hollandaise are a healthier version of the classic eggs benedict brunch, made with whole grain English muffins, poached eggs, fresh veggies, and a creamy, delicious avocado hollandaise sauce that's so easy to make! #vegetarian #dairyfree #nutfree #brunch #breakfast #eggsbenedict #yolkporn #avocado #easy #recipes

Vegetarian California Eggs Benedict with Avocado Hollandaise are a healthier, easier version of the classic eggs benedict breakfast, made with whole-grain English muffins, poached eggs, fresh veggies, and a creamy, delicious avocado hollandaise sauce that's so easy to make! (vegetarian, dairy-free, nut-free)

california eggs benedict with avocado hollandaise

I'm a huge fan of eggs benedict. I get that from my dad. To me, there's nothing better than a runny poached egg oozing onto a toasty English muffin topped with a creamy, savory sauce! Are you drooling yet?

california eggs benedict with avocado hollandaise

But I'm also not a big fan of breakfast meats. I'll eat homemade venison or turkey sausage every once in a while, or ham if I'm feeling it, but for the most part, I'd rather just leave the meat out of breakfast. Whether sweet or savory, I'm more of a fruit and veggie kind of breakfast gal.

This delicious California eggs benedict with avocado hollandaise combines the best of both worlds for me. Fresh veggies, and a toasty whole-grain English muffin with oozing poached eggs and a creamy, dreamy sauce. Brunch just doesn't get any better!

california eggs benedict with avocado hollandaise

Except that it does. Because this California eggs benedict is super easy to make! Besides poaching the eggs, which takes some practice to master, everything else in this recipe is very straight forward. Especially the avocado hollandaise sauce.

No eggs benedict is complete without a delicious hollandaise sauce. And don't get me wrong, I love a good traditional hollandaise. But it does take some work to make. And especially these days, girlfriend doesn't have time (or enough hands) for all the whisking and keeping warm involved in making traditional hollandaise. So avocado hollandaise it is! (because honestly, what's not better with avocado?) And it is super easy and super delicious. Just blend about 5 ingredients in a blender, and you're good to go.

california eggs benedict with avocado hollandaise

Spoon the delicious sauce right on top of your delicious California eggs benedict, and you've got the most delicious brunch that's healthy, Insta-worthy and easy-peasy. Of course, if you like breakfast meats, feel free to add some crispy bacon or ham to your eggs benny. Happy brunching!

If you made this recipe, please leave a star rating in the comments!

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California Eggs Benedict With Avocado Hollandaise

california eggs benedict with avocado hollandaise
Print Recipe

Vegetarian California Eggs Benedict with Avocado Hollandaise are a healthier, easier version of the classic eggs benedict breakfast, made with whole grain English muffins, poached eggs, fresh veggies, and a creamy, delicious avocado hollandaise sauce that's so easy to make! (vegetarian, dairy-free, nut-free)

  • Author: Kaleigh
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2-4 servings 1x
  • Category: breakfast
  • Method: stovetop
  • Cuisine: American

Ingredients

Scale

For the Avocado Hollandaise:

  • 1 small ripe avocado
  • Juice from ½ a lemon
  • Pinch sea salt
  • Pinch freshly cracked black pepper
  • Pinch cayenne pepper
  • ¼ to ½ cup hot water

For California Eggs Benedict:

  • 2 Whole grain English muffins (or gluten-free variety, if necessary)
  • 4 large eggs
  • White vinegar
  • Handful baby spinach
  • 1 medium tomato
  • ½ cup avocado hollandaise
  • Chopped fresh parsley, dill, or chives, for garnish (optional)

Instructions

  1. Place avocado, lemon juice, salt, pepper and cayenne in a blender. Add ¼ cup of the water. Blend until smooth, adding more water as needed to reach a saucy consistency.
  2. To poach eggs, fill a large saucepan with about 4 inches of water. Add a splash of white vinegar. Heat water to a gentle simmer. Swirl water with a spoon to create a whirlpool, and gently crack an egg into the center. Repeat with a second egg. Cook until whites are done, 3-4 minutes. Remove eggs with the slotted spoon to a plate lined with paper towels. Repeat with remaining eggs.
  3. Half English muffins. Toast and top each half with spinach, a tomato slice, and a poached egg. Spoon avocado hollandaise over the top of each egg. Sprinkle with fresh herbs (optional).

Keywords: avocado eggs benedict, vegetarian eggs benedict

Did you make this recipe?

Tag @livelytable on Instagram and hashtag it #livelytable

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About Kaleigh McMordie

Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network. Kaleigh can be found at kaleighmcmordie.com.

Reader Interactions

Comments

  1. Alison's Allspice says

    July 16, 2018 at 5:03 pm

    Avocado hollandaise?! Yes, please! This looks so good, and healthy too!

    Reply
    • Kaleigh says

      July 17, 2018 at 6:12 am

      Thank you Alison!

      Reply

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