Eggs Benedict with Avocado Hollandaise: The Brunch Power Move You’ll Crave Every Weekend

You can keep your sad granola. This is the kind of brunch that makes people cancel plans just to show up hungry. We’re talking silky poached eggs, smoky bacon or ham, and a luxuriously green avocado hollandaise that tastes like a five-star upgrade.

It’s bold, it’s bright, and it eats like a flex. If you’ve got 20 minutes and a blender, you’ve got greatness on a plate.

What Makes This Special

This isn’t just Eggs Benedict; it’s Eggs Benedict on superhero mode. The avocado hollandaise keeps the classic vibe but adds creamy richness without relying on a stick of butter.

It’s faster, lighter, and still decadent. Plus, the flavors punch—lemon, herbs, and a whisper of heat—while the texture stays velvety and spoonable.

Bonus: it’s way more forgiving than traditional hollandaise. No split sauce drama, no whisking like your life depends on it.

Just blend, pour, brag.

Ingredients Breakdown

• English muffins (2) – Split and toasted to golden. The crunchy base matters.
• Canadian bacon or thick-cut bacon (4 slices) – Savory anchor; smoked turkey works too.
• Eggs (4) – Fresh is best for tight poached whites.
• White vinegar (1 tablespoon) – Helps the poaching water set the egg whites.
• Ripe avocado (1 large) – The star of the hollandaise.
• Lemon juice (2–3 tablespoons) – Brightness. Start with 2, add more to taste.
• Olive oil or melted ghee (2 tablespoons) – For silkiness; mild olive oil preferred.
• Dijon mustard (1 teaspoon) – Adds backbone and a little heat.
• Warm water (2–4 tablespoons) – Thins sauce to pourable consistency.
• Fresh chives or dill (2 tablespoons, chopped) – Herb pop.
• Salt and black pepper – Season every layer.

  Don’t be shy.

• Optional: pinch of cayenne or hot sauce – For a subtle kick.
• Optional garnish: microgreens, smoked paprika – For restaurant-level flair.

How to Make It – Instructions

1. Toast and warm. Split and toast the English muffins until crisp. Warm the bacon in a skillet over medium heat until slightly browned. Keep both warm.
2. Poach prep. Bring a wide pot of water to a gentle simmer.

   Add the vinegar. Crack each egg into a small cup for easy slipping into the water.

3. Blend the avocado hollandaise. In a blender, add avocado, lemon juice, olive oil, Dijon, 2 tablespoons warm water, a pinch of salt, pepper, and cayenne (if using). Blend until smooth.

   Adjust with more water and lemon to reach a thick, pourable consistency. Stir in half the herbs.

4. Poach the eggs. Swirl the simmering water gently, slide in the eggs one by one, and cook 3–4 minutes for runny yolks. Transfer to a paper towel-lined plate and season with salt and pepper.
5. Assemble. Layer each muffin half with bacon, top with a poached egg, then spoon over a generous stream of avocado hollandaise.
6. Finish and serve. Sprinkle remaining herbs, add microgreens or smoked paprika if you’re feeling fancy, and serve immediately.

Storage Tips

• Avocado hollandaise: Best fresh.

  If needed, press plastic wrap directly on the surface and refrigerate up to 24 hours. Whisk in a splash of warm water before serving. It may dull in color a bit—still tasty.

• Poached eggs: Can be made ahead.

  Poach slightly under, shock in ice water, store up to 24 hours, then rewarm in hot (not boiling) water for 30–45 seconds.

• Bacon/Canadian bacon: Cook and refrigerate up to 3 days. Rewarm in a skillet.
• English muffins: Toast to order; soggy muffins are a hard pass.

Nutritional Perks

• Healthy fats from avocado and olive oil support satiety and flavor without the heavy butter load.
• High-quality protein from eggs and bacon keeps you full longer—your snack cravings won’t stand a chance.
• Micronutrients: Avocado brings potassium and fiber; eggs contribute choline and B vitamins.
• Lower dairy load versus classic hollandaise—great for those who do better with less butter, IMO.

What Not to Do

• Don’t boil the poaching water. Rolling boil = shredded eggs. Gentle simmer only.
• Don’t skip acid or salt in the sauce. Without lemon and seasoning, it’ll taste flat and heavy.
• Don’t over-thicken the hollandaise. If it doesn’t pour, add warm water a tablespoon at a time.
• Don’t use unripe avocado. Grainy avocado equals sad sauce.

  It should yield slightly to gentle pressure.

• Don’t assemble early. Toast + sauce + time = soggy bottoms. Assemble right before serving.

Variations You Can Try

• California Benedict: Add tomato slices and arugula under the egg.
• Smoked Salmon Benedict: Swap bacon for lox, add capers and dill.
• Southwest Twist: Add chipotle to the sauce, use chorizo, and sprinkle cotija.
• Veggie Forward: Replace bacon with sautéed spinach and mushrooms; whole-grain muffins for extra fiber.
• Keto-Friendly: Serve over avocado halves or sautéed asparagus instead of muffins.

FAQ

Can I make the avocado hollandaise without a blender?

Yes. Mash the avocado very smoothly with a fork, then whisk in lemon juice, Dijon, and oil.

Add warm water gradually until glossy and pourable. A blender just makes it silkier, FYI.

What if my sauce tastes bland?

Add more lemon, a pinch of salt, and a little pepper. Avocado can mute flavors; acidity and salt bring it to life.

A tiny dash of hot sauce also wakes it up.

How do I keep poached eggs neat?

Use the freshest eggs you can find, simmer gently, and crack into a small cup before sliding into the water. A slight swirl helps the whites wrap around the yolk.

Can I serve this cold?

The sauce can be cool, but the muffins, bacon, and eggs should be warm for contrast. Cold across the board tastes flat and loses that restaurant feel.

Is this dairy-free?

Yes, if you use olive oil instead of ghee and avoid butter.

The richness comes from avocado, not dairy.

Wrapping Up

Eggs Benedict with Avocado Hollandaise is the brunch hero that looks fancy, eats big, and takes less effort than you’d expect. It’s creamy, bright, and unapologetically satisfying. Make it once and watch it become your weekend signature.

Nap optional—but recommended.