Eggs Bennadict with Avocado


  • Hollandaise Sauce:
    • 4 egg yolks
    • 3 1/2 tablespoons lemon juice
    • 1 pinch ground white pepper
    • 1/8 teaspoon Worcestershire sauce
    • 1 tablespoon water 1 cup butter, melted
    • 1/4 teaspoon salt
  • Served with:
    • 8 eggs
    • 1 teaspoon distilled white vinegar
    • 8 strips bacon (or ham)
    • 4 English muffins, split
    • 2 tablespoons butter, softened
    • 2 Nutrikiwi avocados


To make Hollandaise:

  • Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top of the pan.
  • Bring water to a gentle simmer.
    In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
  • Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If Hollandaise begins to get too thick, add a teaspoon or two of hot water.
  • Continue whisking until all butter is incorporated.
  • Whisk in salt, then remove from heat.
  • Place a lid on pan to keep sauce warm.
  • Preheat oven on grill setting.

To Poach Eggs:

  • Fill a large saucepan with 3 inches of water.
  • Bring water to a gentle simmer, then add vinegar.
  • Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes.
  • Yolks should still be soft in center.
  • Remove eggs from water with a slotted spoon and set on a warm plate.
  • While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the grill.
  • Allow a quarter avocado for each plate, slice.
  • Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg and slices of avocado.
  • Place 2 muffins on each plate and drizzle with hollandaise sauce.
  • Sprinkle with chopped chives and serve immediately.
Make a classic breakfast even more special with fresh avocado!