Avocado & Tomato Benny Recipe

Clarify butter

In a small saucepan, melt the unsalted butter over low heat until liquid. Skim and discard any foam on the surface and pour off the clear butterfat into a heatproof measuring cup; leave behind any milk solids. Keep warm.

Prepare double boiler

Bring an inch of water to a gentle simmer in a medium saucepan. Place a heatproof bowl (stainless steel or glass) over it so the bottom doesn't touch the water.

Whisk yolks

Add the 3 egg yolks, 1 tsp cold water, 1/2 tsp Dijon mustard and 1.5 tbs lemon juice to the bowl. Whisk constantly until the mixture thickens slightly and becomes pale, about 2–3 minutes — temperature should be warm, not hot (around 140°F / 60°C).

Emulsify butter

Remove the bowl from heat. Very slowly drizzle the warm clarified butter into the yolk mixture while whisking vigorously (start drop by drop, then in a thin stream) until fully incorporated and sauce is thick and silky. If sauce becomes too thick, whisk in a teaspoon of warm water to loosen.

Season

Stir in 1/2 tsp sea salt, 1/8 tsp ground white pepper and adjust lemon juice to taste (add up to another 1/2 tbs if you prefer tang). Keep the hollandaise warm over very low heat or in a thermos; do not overheat or it will split.

Prepare poaching water

Fill a wide saucepan with about 10 cups of water, add 1 tsp kosher salt and 2 tbs white vinegar. Bring to a gentle simmer (small bubbles at the bottom) — avoid a rolling boil.

Toast English muffins

Split the English muffins and butter each half with 1 tbsp unsalted butter. Toast in a skillet over medium heat or in a toaster until golden and crisp, about 2–3 minutes per side. Keep warm.

Poach eggs

Crack each egg into a small ramekin. Stir the simmering water to create a gentle whirlpool, then slide an egg into the center. Poach 3–3.5 minutes for soft yolks or 4 minutes for slightly firmer. Remove with a slotted spoon onto paper towel to drain. Repeat with remaining eggs (work in two batches if needed).

Prepare avocado

Halve and pit the avocado. Scoop flesh into a bowl and mash coarsely with a fork. Add 1/2 tbs fresh lemon juice, 1/2 tsp extra-virgin olive oil, 1/4 tsp sea salt and 1/4 tsp freshly ground black pepper. Mix to a spreadable consistency.

Slice tomato

Cut the tomato into 4 thin slices. Lightly season each slice with a tiny pinch of salt and a grind of black pepper.

Assemble Benedicts

Place two toasted English muffin halves on each plate. Spread a generous tablespoon of mashed avocado onto each half. Top avocado with a slice of seasoned tomato. Place a warm poached egg on top of each tomato slice.

Finish and serve

Ladle 2–3 tablespoons of warm hollandaise over each egg. Sprinkle with chopped chives or microgreens. Add additional freshly ground pepper to taste and serve immediately.