California Benedict Recipe
Poached eggs, avocado, bacon, tomatoes, hollandaise sauce on a toasted muffin.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Eggs
Avocado & Bacon
Tomatoes
Hollandaise Sauce
Toasted Muffin
Method
Prepare the Ingredients
- 1
- 2
- 3
Toast the Muffins
Split the English muffins in half and toast them until golden brown.
Make the Hollandaise Sauce
- 4
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt until pale and frothy.
- 5
Melt Butter
In a small saucepan, melt the butter over low heat until it is completely melted and just starting to bubble.
- 6
Combine and Whisk
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously to emulsify. Keep whisking until the sauce thickens. Add cayenne pepper to taste.
Poach the Eggs
- 7
Boil Water
In a medium saucepan, bring water to a gentle simmer. Add vinegar to the water.
- 8
Poach the Eggs
Crack each egg into a small bowl and gently slide it into the simmering water. Cook for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set on a paper towel to drain.
Assemble the Benedict
- 9
Layer the Ingredients
On each toasted muffin half, layer slices of avocado, followed by bacon, then the poached egg, and top with diced tomatoes.
- 10
Add Hollandaise Sauce
Generously spoon the hollandaise sauce over the assembled eggs.
