Jul 13 2026
Restaurants›Black Canyon Restaurant›Bc Avocado Benedict Recipe

Bc Avocado Benedict Recipe

Inspired by Black Canyon Restaurant
Time30m
Serves2

Crispy English Muffins topped with fresh avocado puree, arugula, heirloom tomatoes, poached eggs, and finished with Chef's hollandaise sauce.

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Ingredients

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For the Avocado Puree and Toppings

For the Poached Eggs

For the Hollandaise Sauce

For the English Muffins

Method

Prepare the Avocado Puree

  1. 1

    Make the Avocado Puree

    Cut the ripe avocados in half, remove the pit, and scoop the flesh into a bowl. Add salt and black pepper to taste. Use a fork or a food processor to mash or blend the avocado until smooth and creamy. Set aside.

Prepare the Hollandaise Sauce

  1. 2

    Make the Hollandaise Sauce

    In a double boiler or a heatproof bowl over simmering water, melt the unsalted butter. In another bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and a pinch of salt until the mixture lightens in color. Slowly drizzle in the melted butter while continuously whisking until the sauce thickens. Adjust seasoning with salt and cayenne pepper, then set aside.

Poach the Eggs

  1. 3

    Poach the Eggs

    Fill a saucepan with water and bring it to a gentle simmer. Add white vinegar to the water. Crack each egg into a small bowl, then gently slide one egg at a time into the simmering water. Cook for about 3-4 minutes for a soft yolk. Remove the eggs with a slotted spoon and drain on a paper towel.

Toast the English Muffins

  1. 4

    Toast the English Muffins

    While the eggs are poaching, heat the olive oil in a skillet over medium heat. Split the English muffins and toast them in the skillet until golden brown on both sides.

Assemble the BC Avocado Benedict

  1. 5

    Assemble the Dish

    On each toasted English muffin half, spread a generous layer of avocado puree. Top with a handful of fresh arugula and diced heirloom tomatoes. Carefully place a poached egg on top of each stack, and drizzle with the prepared hollandaise sauce. Serve immediately.

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