Avocado Eggs Benedict

in Breakfast, Cinco de Mayo, Eggs Benedict, Mexican & TexMex, Pork

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

37 comments… add one
  • 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! 🙂

  • When is adding avocado ever a bad thing?

  • YUM!

  • 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!

  • I love this! Avocado and eggs, yum!

  • KristieB

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

  • 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!

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

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

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

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

  • 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.

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

  • Avocado and poached eggs = true love forever!

  • Gorgeous picture! This sounds delectable.

    • George

      What a taste sensation!

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

    Love it and love the colors too. Yum!!

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

  • Jen

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

  • 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!

  • Sonja

    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!!!!

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

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

  • Just made this today, heaven in my mouth!

  • John Monday

    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

  • 0x0

    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…

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

  • George

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

  • 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!

  • 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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