Avocado Eggs Benedict


Last week I went on spring break with my boyfriend and parents to visit my brother and his wife in Northern California. We spent half the week in Carmel and half the week in San Francisco. One of my favorite things about traveling is trying new foods. I am always interested to try dishes inspired by local culture and ingredients. At our hotel in San Francisco we were lucky enough to have complimentary breakfast each morning. They had an extensive breakfast menu of all of the dreamiest breakfast foods a girl could think up, including various iterations of my breakfast favorite: poached eggs. 

After returning from vacation, I woke up no longer satisfied from my daily breakfast bowl, I craved something more: poached eggs on toast. Instead of going for a traditional eggs benedict,  I decided to get creative with the ingredients I had at home. I whipped up an avocado sauce with avocado, lemon juice, salt and pepper for my glorious poached eggs and moved on to creating the rest of my masterpiece.

4 eggs and 5 youtube videos later, I finally successfully poached my first egg.

If you’ve never poached an egg, don’t be scared, but do expect to fail your first time. It’s definitely not as easy as it looks, but here are a few tips I gathered from watching far too many YouTube videos on the subject: 

  1. Use fresh eggs (I like to use organic, cage-free!) Obtain the freshest eggs from the grocery store by going to the back of the shelf. 
  2. Use room temperature eggs only - place the eggs in a bowl of lukewarm water and allow to sit for 10 minutes or so until they reach room temperature.
  3. Bring your water to a boil and then simmer on low heat.
  4. Stir the water in a circular motion to create inertia (hey physics) before dropping the egg into the water.
  5. Crack the egg into a smaller bowl and transfer into the pot of hot water. 
  6. Allow to cook for 3-5 minutes or so. If you’re really going for that yolkporn, place your egg in a bowl of ice water to stop the egg from cooking once removed from heat. 
  7. To remove the egg from the water use a slotted spoon, it makes life easy and keeps the egg intact. 

So those are my tips, however I highly encourage (basically I insist) that you watch some YouTube videos before trying this recipe by searching “How To Cook a Poached Egg” on YouTube. 


Avocado Eggs Benedict 

Time: 10 minutes
Makes 1 Serving 

1/4 avocado, pitted and peeled
1 teaspoon lemon juice
1 tablespoon filtered water
salt and pepper to taste
2 slices of toast
2 organic, cage-free eggs

1. Submerge your eggs in a bowl of lukewarm water for about 5 minutes to bring them to room temperature. 

2. Place the peeled and pitted avocado quarter into a small food processor or blender, alternatively you can do the same in a small bowl as long as you mash hard enough. Add the lemon juice, water, salt and pepper and mix to combine until a light sauce forms.

3. Poach your eggs by following the instructions on YouTube (I found this video the most helpful)

4. Once the eggs are poached, remove from heat and place on a slice of toast. Pour the avocado Hollandaise over the toast and enjoy! 

Nutrition Facts (per 1 serving)
398 calories, 20g fat, 39g carbs, 7g fiber, 3g sugar, 19g protein