Avocado Benedict Recipe

Avocado Benedict Directions

1. 1

   Prepare the Potato Pavé

   Peel and dice the potatoes into small cubes. In a large pot, boil the diced potatoes until tender; then drain. Heat olive oil in a frying pan and add the potatoes, cooking until crispy and golden brown. Season with salt and pepper to taste. Set aside.

2. 2

   Toast the Sourdough

   While the potatoes are cooking, toast the sourdough bread slices until they are golden and crispy.

3. 3

   Make the Hollandaise Sauce

   In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture thickens. Slowly drizzle in melted butter while whisking until incorporated. Add cayenne pepper and season with salt to taste. Remove from heat and keep warm.

4. 4

   Poach the Eggs

   Bring a pot of water to a gentle simmer and add white wine vinegar. Crack each egg into a ramekin and gently slide into simmering water one at a time. Cook for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.

5. 5

   Prepare the Avocado

   Slice the avocados in half, remove the pit, and scoop out the flesh. Mash lightly with a fork and season with salt, pepper, and a splash of lemon juice.

6. 6

   Assemble the Benedict

   On each slice of toasted sourdough, spread a layer of mashed avocado. Top each with a poached egg and drizzle with hollandaise sauce. Serve alongside crispy potato pavé and mixed garden greens.