California Eggs Benedict With Avocado Hollandaise
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)
- 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 1/2 a lemon
- Pinch sea salt
- Pinch freshly cracked black pepper
- Pinch cayenne pepper
- 1/4 to 1/2 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
- 1/2 cup avocado hollandaise
- Chopped fresh parsley, dill, or chives, for garnish (optional)
Instructions
- Place avocado, lemon juice, salt, pepper and cayenne in a blender. Add 1/4 cup of the water. Blend until smooth, adding more water as needed to reach a saucy consistency.
- 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.
- 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