Avocado Benedict Recipe
Make Avocado Benedict Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Avocado Benedict
For the Hollandaise Sauce
Method
Preparing the Avocado Benedict
- 1
- 2
Cook the Spinach
In a skillet, heat olive oil over medium heat. Add fresh spinach and sauté until wilted, about 2-3 minutes. Season with salt and black pepper. Remove from heat and set aside.
- 3
Toast the English Muffins
Split the English muffins in half and toast them until golden brown. Place them on serving plates.
- 4
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.
Making the Hollandaise Sauce
- 5
Prepare the Base
In a heatproof bowl, whisk egg yolks and lemon juice together until pale and thick. Place the bowl over a pot of simmering water (double boiler), ensuring the bowl doesn’t touch the water.
- 6
Add the Butter
Slowly drizzle melted unsalted butter into the yolk mixture while continuously whisking until the sauce is thick and creamy. Add Dijon mustard, salt, and cayenne pepper, whisking to combine.
- 7
