Fried Avocado Benedict Recipe

Prep and roast

Preheat oven to 425°F (220°C). On a baking sheet toss the sweet potato cubes, diced red bell pepper, red onion, and zucchini with 1.5 tablespoons olive oil, minced garlic, smoked paprika, cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread in a single layer (use two sheets if crowded). Roast 20–25 minutes, stirring once halfway, until vegetables are tender and edges are caramelized.

When roasted, taste and adjust seasoning. Stir in chopped cilantro if using. Keep warm, or hold in a low oven (200°F/95°C) while you finish other components.

Core and finely dice the tomato into small uniform pieces. Place in a small bowl with minced shallot, 1 teaspoon extra-virgin olive oil, 1 teaspoon lemon juice, chopped basil or parsley, 1/4 teaspoon salt and a pinch of black pepper. Toss gently and let sit 5–10 minutes to marry flavors. Refrigerate briefly if making ahead.

Prepare avocado

Halve the avocados, remove pits, and carefully peel or scoop each half from the skin to keep shape. Lightly brush or sprinkle the cut surfaces with 1 teaspoon lemon juice to prevent browning. If avocados are very ripe and soft, chill 10 minutes to firm up for easier breading.

Breading station

Set out three shallow bowls: 1) 1 tablespoon flour seasoned with a pinch of salt and pepper; 2) 1 whole beaten egg; 3) panko breadcrumbs mixed with 1 tablespoon cornmeal (if using) and a pinch of salt. Dredge each avocado half in flour, shake off excess, dip in beaten egg, then press into the panko to coat evenly. For a thicker crust repeat the egg and breadcrumb step once more.

Shallow fry

In a heavy skillet, heat about 1/2 to 3/4 cup vegetable oil over medium-high until shimmering (around 350°F/175°C). Add breaded avocado halves, cut-side up or down depending on fitting, and fry 2–3 minutes per side until golden brown and crisp. Work in batches to avoid crowding. Transfer to a paper towel-lined plate and season immediately with a light pinch of salt.

Toast muffins

Split and lightly butter the English muffins. Toast in a skillet or under a broiler until golden and crisp. Keep warm.

Poach eggs

Bring a wide shallow pot of water to a gentle simmer (not a rolling boil). Add a splash of vinegar if desired. Create a gentle whirlpool and slip in one lightly cracked egg; poach 3–4 minutes for runny yolks or 5 minutes for firmer. Remove with a slotted spoon and drain on paper towels. Repeat for remaining eggs. Season eggs with a pinch of salt and pepper.

Quick hollandaise (optional)

If using, whisk 2 egg yolks with 1 teaspoon hot water and 1 teaspoon lemon juice in a heatproof bowl. Place over barely simmering water (double boiler) and whisk constantly while slowly streaming in 4 tablespoons melted butter until thickened and emulsified. Remove from heat, season with 1/4 teaspoon salt and a pinch of cayenne. Keep warm but do not overheat or it will break.

Assemble

On each toasted English muffin half, spoon a generous portion (about 3/4 cup) of the roasted sweet vegetable hash. Top with a fried avocado half (cut-side up or down as preferred). Place a poached egg on top of the avocado. Spoon a little of the home diced tomato around or atop the egg. Drizzle with quick hollandaise or a light drizzle of olive oil if not using hollandaise. Finish with a grind of black pepper and an extra sprinkle of chopped herbs if desired.

Serve immediately so yolk remains runny and crust stays crisp.