Avocado Toast Benedict Recipe

Prepare and toast muffins

Split English muffins and lightly butter each half. Toast in a skillet over medium heat or under a broiler until golden and crisp, about 2–4 minutes per side; set aside on a warm plate.

Make smashed avocado

Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork until slightly chunky. Stir in 1 tbs lemon juice, 1 tsp olive oil, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Keep warm or cover to prevent browning.

Toss arugula, halved cherry tomatoes, and sliced radishes in a small bowl with 1 tsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. This lightly dresses the greens and warms the tomatoes slightly if desired.

If pesto is very thick, stir in up to 1 tsp warm water to loosen to a pourable consistency. Transfer pesto to a small squeeze container or bowl for easy drizzling.

Clarify/heat butter

Place 4 tbs unsalted butter in a small saucepan over low heat until melted and just starting to foam. Keep warm but not boiling.

Whisk yolks

In a heatproof bowl, whisk 2 egg yolks with 1 tsp lemon juice, 1/4 tsp Dijon (if using), and a pinch of salt until slightly thickened.

Set the bowl over a barely simmering saucepan of water (double-boiler) so the bottom doesn't touch the water. Whisk constantly while very slowly drizzling the warm melted butter into the yolks in a thin, steady stream until the sauce thickens and becomes glossy. If it becomes too thick, whisk in a few drops of warm water. Season with 1/8 tsp salt and 1/8 tsp white pepper or a pinch of cayenne. Keep warm until assembly. (If sauce splits, whisk in a teaspoon of warm water or another yolk off heat and resume slow butter addition.)

Fill a medium saucepan with about 1 L water and bring to a gentle simmer. Add 1 tsp white vinegar. Crack each egg into a small cup. Create a gentle whirlpool in the water and slip each egg into the center; cook 3–3.5 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels. Keep warm briefly.

Spread a generous layer of the smashed avocado onto each toasted English muffin half (about 2–3 tbs per half).

Top the avocado with a handful of dressed arugula, then distribute halved cherry tomatoes and sliced radishes evenly across the two muffins.

Sprinkle crumbled feta (about 2 tbs per muffin half) over the veggies.

If using, place a poached egg on each muffin half now.

Spoon or drizzle warm hollandaise over each assembled half (about 1–2 tbs per half).

Finish with a light drizzle of pesto (approximately 1.5 tsp per muffin half), tear basil leaves and scatter on top, and grind a little extra black pepper to taste.

Serve immediately while toast is crisp and hollandaise is warm.