Avocado, tomato, and hollandaise on an English muffin.

In a heatproof bowl over a pot of simmering water, whisk together the egg yolks, lemon juice, and a pinch of salt until the mixture thickens. Slowly drizzle in melted butter while whisking continuously until the sauce is smooth and creamy. Remove from heat and season with salt, black pepper, and paprika to taste.

Prepare the Hollandaise Sauce

Split the English muffins in half and toast until golden brown.

Toast the English Muffins

In a pot of simmering water, gently crack the eggs into the water and poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon.

Cook the Eggs

On each toasted English muffin half, layer slices of avocado and tomato. Top with a poached egg and drizzle with hollandaise sauce. Sprinkle with additional salt, black pepper, and paprika if desired.

avocado & tomato benedict

Recipe information

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