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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Eggs Benedict on Avocado

Fresh English muffins that you baked, and a tangy Hollandaise Sauce along with trending mashed avocado makes this classic an inspiration. You can omit the avocado of course or add (let's gild the lily) sauteed spinach (vitamins AND gourmet taste). This is the dish guaranteed to turn your home into a B&B. Buy specialty English Muffins or make your own with this fabulous Recipe Old Fashioned English Muffins

Hollandaise Sauce
3 egg yolks
1 tablespoon fresh lemon juice
1 tablespoon water
½ cup unsalted butter, diced
Salt, pepper, Tabasco to taste

Other Stuff
1-2 large ripe avocados, mashed
4 English muffin halves, split and toasted, and kept warm
4 eggs, poached in vinegar water (4 cups water, 2 tablespoons vinegar)
Salt, pepper, paprika, hot sauce

For the Hollandaise Sauce, in a small saucepan, whisk the egg yolks, lemon juice and water over low heat, for 5 minutes. Whisk in the butter and cook, allowing mixture to thicken to a sauce and stirring all the while. Keep warm.

Poach the eggs as per your usual method. Assemble other elements.

To assemble, place one toasted English muffin on a plate and spread with mashed avocado.  Then place the poached egg on top and spoon on the Hollandaise Sauce. Dust with salt, pepper, paprika and hot sauce.

Serves 4

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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