Avocado Eggs Benedict

by Shawnda on May 5, 2011

in Breakfast,Eggs Benedict,Mexican & TexMex

Eggs Benedict with Avocado

Breakfast for dinner usually has very limited forms in our house. It’s either pancakes or Eggs Benedict and The Foodie Groom usually casts his vote for Eggs Benedict. When Avocados From Mexico asked us to come up with a way to incorporate avocados into a breakfast recipe, it was kind of an obvious choice.

I had intended to make Chipotle Hollandaise Sauce but when it came to fire up the blender, I realized that I was out of chipotles in adobo. So we just proceeded without it. For an extra treat, make sure you whip up a batch of the hollandaise sauce!

Chipotle Hollandaise Sauce

Smooth and creamy mashed avocado on toasted English muffins, topped with a slice of salty, crispy bacon and a poached egg. The egg yolk and avocado make wonderfully rich pairing. It’s filling and a terrific way to start – or end – the day.

Avocado Eggs Benedict

Smooth and creamy mashed avocado on toasted English muffins, topped with a slice of salty, crispy bacon and a poached egg.


  • 2 English muffins
  • 4 slices bacon
  • 1 avocado
  • Salt
  • Pepper
  • 4 eggs


  1. Heat a sauce pan with 2 inches of water to a simmer.
  2. Split the English muffins in half and toast until browned.
  3. Cook the bacon to a crisp and set aside.
  4. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
  5. Add a pinch of salt and mash with a fork.
  6. Spread the avocado over the toasted English muffin halves and top with the bacon.
  7. Crack 1 egg at a time into a separate small bowl or cup. Stir the simmering water with a spoon and gently pour the egg into the swirling water. Repeat with the second egg (I poach two at a time).
  8. Cook the eggs for 2 1/2 minutes, until the whites are cooked through. Remove with a slotted spoon and let drain for a minute before placing on top of the bacon.
  9. Cook the remaining two eggs and serve seasoned with salt and pepper.


Yields: 4 Servings

Source: Confections of a Foodie Bride

Estimated time: 20 minutes


{ 30 comments… read them below or add one }

1 Jessica May 5, 2011 at 1:05 am

Oh man! Can I just say that this looks phenomenal? Eggs Benedict is one of my favorite breakfasts and I have never thought about adding avocado! And everything is better when you add avocado! :-)


2 Gwenevere May 5, 2011 at 3:24 am

When is adding avocado ever a bad thing?


3 Blog is the New Black May 5, 2011 at 6:19 am



4 Shanon May 5, 2011 at 6:40 am

I love this idea…I always have avocados on hand, but I never seem to incorporate them into anything except guacamole. I’m a huge eggs fan…I’m definitely onto this recipe. Thanks!


5 Lauren at Keep It Sweet May 5, 2011 at 7:18 am

I love this! Avocado and eggs, yum!


6 KristieB May 5, 2011 at 8:40 am

That looks so simple and delicious! Finally, a breakfast for dinner dish my hubby would approve of.


7 Kelsey May 5, 2011 at 9:38 am

Oh wow! Michael loves eggs Benedict. The only way I can possibly think of to make them even better for him would be to add avocado and chipotle. WINNING!


8 Erin May 5, 2011 at 9:49 am

I just fell in love with this. Avocado on anything is heaven!


9 kathleen @ the lushers May 5, 2011 at 11:40 am

I usually don’t order or make eggs benedict, since I’m not so much a fan of ham, but bacon & avocado I. LOVE.


10 kankana May 5, 2011 at 12:01 pm

Looking SO good! I just love egg benedict and you made it looks so classy with that perfect shot !


11 Joanne May 5, 2011 at 12:08 pm

I already could eat Eggs Benedict for every breakfast of my life, but you just took it to a whole other level of delicious!


12 Terris at Free Eats Food May 5, 2011 at 3:27 pm

I’m swooning. These look so good, and your photography makes me feel like you just served me! Chipotle hollandaise would be divine! I may need to make these asap.


13 Jun May 5, 2011 at 9:31 pm

Never tried Eggs Benedict with avocado before. Looks super exciting!


14 Kat @ SensibleLessons May 6, 2011 at 7:50 am

Avocado and poached eggs = true love forever!


15 dulcie @ two tarts May 6, 2011 at 1:15 pm

Gorgeous picture! This sounds delectable.


16 George September 4, 2011 at 7:30 pm

What a taste sensation!


17 Jessica May 6, 2011 at 3:27 pm

One of the most delicious looking and interesting eggs benedict I’ve ever seen!

Love it and love the colors too. Yum!!


18 Christina @ Sweet Pea's Kitchen May 7, 2011 at 5:39 pm

This sounds incredible…I might have to make these for Mother’s day tomorrow. I already have all the ingredients on hand! :D


19 Jen May 9, 2011 at 10:56 am

I made these on Saturday and they were delicious! I added a slice of tomato as well, yum!


20 Stacy (Little Blue Hen) May 12, 2011 at 9:26 am

We have eggs Benedict fairly regularly for holiday brunch, and while I’ve added avocado to tons of other egg dishes, they have inexplicably never made it into a Benedict. That’s gonna change.

It’s a little more work, but we’ve started using half a biscuit as a base instead of English muffins. They’re so much tastier!


21 Sonja May 15, 2011 at 1:56 pm

Thank you very much for this awsome idea-avocad0-wow!!! I have made it yesterday for my 19 year old teeneager, loved it and he requested it again for today’s brunch!!!! and he never asks for anything twice in the row – THANK YOU!!!!


22 Michelle of Chellbellz May 20, 2011 at 10:53 am

Oh wow! this looks super yummy! I’m adding this blog to mine!


23 Ashley June 3, 2011 at 11:36 am

This looks fantastic! I love adding avocados to lots of dishes, but this is one I never thought of. Yum!


24 Kandice June 6, 2011 at 10:06 am

Just made this today, heaven in my mouth!


25 John Monday June 9, 2011 at 1:40 pm

I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs: http://EggFreeLiving.com


26 0x0 July 18, 2011 at 12:19 pm

We made this for breakfast today, including the chipotle hollandaise sauce, and it was pretty good. We think the hollandaise really made the dish and it would be a lot more bland without it.

The hollandaise ended up breaking a bit when we used it. I used the recipe as described, by emulsifying the sauce with the food processor, but in the future I will probably prepare the hollandaise in a more traditional manner, using a stainless steel bowl over a double boiler, and then folding in the chipotle and adobo sauce puree at the end. I think this method will yield better results then the food processor approach; creating a more stable end product and allowing for more temperament, but I could be looking for an excuse to use my stainless steel bowls too…


27 tara August 16, 2011 at 7:14 am

oh my word that sounds amazing – especially the chipotle against all that richness.


28 George September 4, 2011 at 7:28 pm

Try a fried egg on a slice of ripe avocado. You will never put it on toast again!


29 Jeff May 10, 2012 at 8:13 pm

It’s just so beautiful! I can’t believe I had never thought of avocado with eggs benedict before! Great looking photo, my stomach is insta-hungry with it!


30 Sandi May 17, 2012 at 4:15 pm

I have done this with prociuto(lighty broiled on the toasted Eng. muffin) with a dash of Parm cheese. My families treat!!!!!


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