Author Notes
Inspired by a menu item at the Butcher's Daughter in Venice, California, this vegetarian-friendly recipe combines two breakfast favorites: avocado toast and eggs Benedict.
Here, smashed avocados get extra zing thanks to a blend of spices and herbs, while a buttery hollandaise sauce adds the signature creaminess and tang brunch-lovers can't get enough of. (We like using this blender recipe from chef Eric Ripert to help guarantee our sauce won't break.) —Food52
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Ingredients
- For the Avocado Toast Benedict:
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2
English muffins
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1
avocado
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Juice of 1/2 lime
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1/8 teaspoon
curry powder
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Small handful cilantro, torn
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Salt and pepper, to taste
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4
eggs
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1/4 cup
Hollandaise sauce
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Microgreens, for garnish
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Pinch black mustard seeds, for garnish
- For the hollandaise:
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2 1/2
sticks butter
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2
egg yolks
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2 tablespoons
fresh lemon juice
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1/4 teaspoon
salt and black pepper (plus more, to taste)
-
1/8 teaspoon
cayenne pepper
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1/2 teaspoon
dry ground mustard
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A pinch of white pepper
Directions
- For the Avocado Toast Benedict:
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Bring a shallow saucepan of water to boil.
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Meanwhile, make the smashed avocado: Remove the avocado skin and pit, then roughly chop. Lightly smash to incorporate lime, cilantro, and spices. Add salt and pepper, to taste.
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Split and toast the English muffins. Arrange each on a plate and top with smashed avocado.
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When the water has reached a rolling boil, poach the eggs. Remove from the water and pat dry before placing each on an avocado-topped english muffin.
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Top each egg with the hollandaise, a sprinkle of mustard seeds, and the microgreens.
- For the hollandaise:
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Melt the butter on the stove or in the microwave until piping hot.
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Warm the blender bowl by filling with hot water and then emptying and drying the bowl.
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Add the egg yolks, lemon juice, cayenne, salt, white pepper and mustard and blend at medium speed. Slowly drizzle in the hot melted butter with the machine still running until emulsified.
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