Guacamole Eggs Benedict Recipe

Prepare English muffins and poach eggs

Split the English muffins and toast or butter them: heat a skillet over medium, add 2 tbs butter and lightly toast cut sides until golden (about 2–3 minutes). Keep warm. Fill a wide shallow pot with 3–4 inches of water and bring to a gentle simmer (small bubbles). Add 1 tbs white vinegar and 1 tsp salt. Crack each egg into an individual small bowl or ramekin.

Create a gentle whirlpool in the simmering water with a spoon and carefully slip one egg at a time into the center. Poach eggs for 3–3½ minutes for runny yolks (4 minutes for slightly firmer). Use a slotted spoon to remove eggs, briefly drain on paper towel and keep warm in a bowl of warm water if not assembling immediately.

In a skillet over medium-high heat, add 1 tsp olive oil and warm. Add the 4 slices of Canadian bacon and sear for about 1–1½ minutes per side until lightly browned and heated through. Remove and keep warm on a plate.

Make the guacamole while eggs poach: halve and pit the avocados, scoop flesh into a bowl and mash with a fork to desired texture (smooth with some chunks recommended). Stir in 1 tbs lime juice, 2 tsp finely minced red onion, 1 tbs chopped cilantro, 1/2 minced jalapeño, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning or lime. Keep at room temperature until assembly.

Stovetop (double-boiler) method

Set up a double boiler: simmer water in a pot and place a heatproof bowl (not touching the water) on top. Whisk 3 egg yolks vigorously with 1 tbs lemon juice until slightly thickened and pale (about 1–2 minutes).

Slowly drizzle in the 6 tbs melted butter in a thin stream while continuously whisking. Whisk until sauce is thickened and doubled in volume. If sauce becomes too thick, whisk in up to 1 tsp warm water to reach desired consistency. Season with 1/4 tsp salt and a pinch of cayenne or a few drops of hot sauce. Keep warm (off the heat) until ready to serve. If the hollandaise begins to separate, whisk in a teaspoon of warm water vigorously to bring it back together.

Assemble each serving: place one toasted English muffin half on a plate. Top each half with a warmed slice of Canadian bacon. Spoon about 2–3 tablespoons of guacamole onto each bacon-topped muffin half, spreading slightly to form a bed for the egg.

Place a poached egg on top of the guacamole. Immediately spoon 2–3 tablespoons of warm hollandaise over each egg so it cascades over the yolk and guacamole.

Finish with a light sprinkle of chopped cilantro and a grind of fresh black pepper. Serve immediately.