Avocado Benedict Recipe

Preheat oven to 425°F (220°C). Line a small baking sheet with parchment paper.

Slice tomatoes into 1/2-inch thick rounds. Place on the prepared sheet in a single layer.

Drizzle tomatoes with 1 tablespoon olive oil, sprinkle 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon dried oregano. Toss gently to coat.

Roast in the oven 12–15 minutes, until edges are lightly caramelized but tomatoes still hold their shape. Remove and keep warm.

While tomatoes roast, halve the avocados lengthwise and remove pits. Using a spoon, slightly enlarge each cavity to comfortably hold a poached egg (reserve the removed avocado flesh).

Brush the cut sides lightly with 1 tablespoon melted butter to add richness and prevent browning. Sprinkle lemon juice (1 tablespoon), 1 teaspoon salt and 1 teaspoon black pepper evenly over both halves. Set on a plate, cut side up.

Bring 1 liter of water to a gentle simmer in a wide shallow pan (water should be about 2–3 inches deep). Add 2 teaspoons white vinegar and 1/4 teaspoon salt.

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon and carefully slide one egg into the center. Repeat with remaining eggs, poaching 2 at a time if pan size requires.

Poach eggs for 3–3.5 minutes for set whites and runny yolks. Use a slotted spoon to lift eggs and transfer to a paper towel-lined plate to drain. Keep warm; reheat briefly in warm water if needed.

Set up a double boiler: simmer a small saucepan of water and place a heatproof bowl over it, making sure the bowl bottom doesn't touch the water. Reduce heat so water is at a bare simmer.

In the bowl, whisk together 3 egg yolks, 1 tablespoon lemon juice and 1/2 teaspoon Dijon mustard until slightly thickened and pale.

Place the bowl over the simmering water and continue whisking constantly. Slowly drizzle in the 6 tablespoons melted butter in a thin steady stream while whisking, until the sauce thickens and emulsifies (about 3–5 minutes).

Remove from heat. Season with 1/2 teaspoon salt and 1/8 teaspoon cayenne. If sauce gets too thick, whisk in 1–2 teaspoons warm water to loosen. Keep warm (not hot) until serving.

Toss microgreens or baby arugula with 1 teaspoon olive oil, 1/2 teaspoon red wine vinegar, 1/8 teaspoon salt and 1/8 teaspoon black pepper. Reserve.

If serving hash browns instead of salad, prepare separately to desired doneness and keep warm.

Place two avocado halves (cut side up) on each plate. Arrange 1–2 oven-roasted tomato slices on each avocado half.

Gently nestle one poached egg into the cavity of each avocado half (for 4 eggs, use all halves).

Spoon 2–3 tablespoons hollandaise sauce over each egg (divide sauce evenly).

Season with additional salt and pepper to taste and a few drops of hot sauce if using. Serve immediately with the petite salad or a portion of hash browns on the side.