Avocado Eggs Benedict

I have seen this on Menus listed as California eggs Benedict. It is a fresh twist on the classic eggs Benedict. Serves four people.


4 eggs
2 English muffins, toasted
4 slices provolone cheese or pepper jack cheese
4 sliced bacon, cooked
1 avocado, peeled, pitted, sliced
Basic tomato sauce, heated, as needed


Poach the Eggs:*
1. Bring a large pot of water to a boil. Add 2 tablespoons vinegar and plenty of salt.
2. Turn down the pot to a slow simmer and stir to create a tornado in the center.
3. One at a time drop the eggs into the center of the tornado.
4. Let the eggs cook until the white is cooked but the yolk is still runny.
5. Remove with a slotted spoon and set aside.

To Assemble:
1. Place a slice of cheese over the English muffin and melt in the microwave or under a broiler.
2. Next top with bacon, then avocado, then the egg.
4. Finish by topping with hot tomato sauce.

*If poaching the eggs seems to difficult for you, just fry the eggs over easy. So that the yolk is still runny.

Author: Rachael Daylong

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