Avocado Sauce Eggs Benedict is a vibrant and wholesome reinterpretation of the classic brunch favorite. Instead of traditional butter-rich Hollandaise, this version features a silky avocado sauce blended with lemon juice, Greek yogurt, and herbs for a creamy, nutrient-packed topping. The result is a lighter yet equally indulgent dish bursting with fresh flavor.Perfectly poached eggs rest atop toasted English muffins and savory slices of smoked turkey, sautéed spinach, or crispy bacon, then are generously draped in luscious avocado sauce.
Avocado Sauce Eggs Benedict – A Fresh and Luxurious Brunch
Ingredients
For the Benedict
- 4 English muffins, split and toasted
- 8 large eggs
- 8 slices smoked turkey, Canadian bacon, or sautéed spinach
- 1 tablespoon white vinegar (for poaching)
- Fresh chives, for garnish
- Paprika or red pepper flakes (optional)
For the Avocado Sauce
- 2 ripe avocados
- ½ cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 clove garlic
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro or parsley
- 2–4 tablespoons water (to thin)
- Salt and black pepper to taste
Instructions
- In a blender or food processor, combine avocados, Greek yogurt, lemon juice, garlic, olive oil, and herbs. Blend until completely smooth, adding water as needed for a pourable consistency. Season with salt and pepper.
- Toast the muffin halves until golden brown and crisp.
- Warm the smoked turkey or Canadian bacon, or sauté spinach if using a vegetarian option.
- Bring a pot of water to a gentle simmer and add vinegar. Crack each egg into a small bowl and slide into the water. Cook for 3–4 minutes until whites are set and yolks remain runny.
- Place the warmed topping on each muffin half, add a poached egg, and spoon avocado sauce generously over the top.
- Sprinkle with chives, paprika, or red pepper flakes and serve immediately.
Notes
- Use ripe avocados for the smoothest sauce.
- Greek yogurt adds creaminess and protein.
- Lemon juice keeps the sauce bright green.
- Fresh herbs enhance flavor and color.
- Warm the sauce gently if preferred.
- English muffins provide the classic Benedict texture.
- Poached eggs are traditional, but fried eggs also work.
- Serve immediately for the best presentation.
Avocado Sauce Eggs Benedict:
As the golden yolk mingles with the velvety green topping, each bite delivers an irresistible combination of richness, brightness, and satisfying texture.This elegant recipe is ideal for weekend breakfasts, Mother’s Day brunch, spring gatherings, or anytime you want a restaurant-quality meal that feels both comforting and nourishing. Beautiful to serve and surprisingly easy to prepare, Avocado Sauce Eggs Benedict is guaranteed to impress.
History:
Eggs Benedict is believed to have originated in New York City in the late 1800s. One popular account attributes its creation to Lemuel Benedict, who ordered poached eggs, bacon, buttered toast, and Hollandaise sauce at the Waldorf Hotel as a hangover remedy. The hotel chef refined the concept by using English muffins and Canadian bacon.As culinary creativity evolved, many variations emerged, from Eggs Florentine with spinach to California-inspired versions featuring avocado. Replacing Hollandaise with avocado sauce reflects modern preferences for fresh ingredients and healthier alternatives.
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