California-style eggs Benedict is a lightened up version of a classic, with an avocado hollandaise that takes seconds to pull together. Forget spending all that time on traditional hollandaise! Your breakfast routine just got a whole lot easier.
Eggs Benedict are one of the only egg breakfasts I will eat. I know, I know, you all are screaming in horror because how DARE I not love everything about eggs?!
I swear I am coming around to them. It’s just a slow coming around to them. Scrambled eggs still aren’t a favorite… I’m just being honest. #realtalk
Of course, the poached egg or fried egg is always my jam. That runny yolk gets me every freaking time. It’s like its own sauce that blends in with everything else around it, soaking up all the goodness and melting in your mouth with every bite.
That’s the main reason I will always order eggs benedict for breakfast or brunch. Breaking that egg open is almost like a high. The yolk comes spilling out and blends with the hollandaise… Then the English muffin soaks it all up and it’s this heavenly mess that you can’t help drooling over. My mouth is already watering just thinking about it.
This lightened up version of eggs benedict is my morning ode to the avocado. It’s fresh, bright, and the avocado hollandaise is the perfect substitute for regular hollandaise. You aren’t getting nearly as many calories packed in there, plus you never have to worry about your hollandaise breaking.
As we start heading into winter, you need all the lightened up breakfast ideas you can find. I can already feel the holiday weight gain on my hips…
Preemptive dieting, for the win.
- 1 medium ripe avocado
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon fresh lime juice
- 4 tablespoons extra virgin olive oil
- 2/3 cup hot water
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- pinch of cayenne pepper
- In the bowl of a food processor or blender, puree avocado, lemon juice, lime juice, olive oil, water, salt, pepper and cayenne until smooth and light.
- Add a little more hot water if the consistency is too thick. \Season with additional salt and pepper to taste.
- 2 whole wheat english muffins, cut in half and toasted
- 4 eggs, poached
- 1 large fresh tomato, thinly sliced
- 1/2 ripe avocado, thinly sliced
- 1 cup uncooked spinach
- avocado hollandaise sauce
- Fill a small saucepan with water and bring to a boil.
- While the water is coming to temperature, make an ice bath in a small bowl. Set aside.
- Add spinach to the boiling water and cook for 30 seconds to 1 minute, until wilted.
- Remove with a slotted spoon or spider and transfer to the ice bath to stop the cooking.
- Drain the spinach, squeezing out any excess water from the leaves.
- To assemble the eggs Benedict, top the toasted English muffin halves with spinach, followed by a slice of tomato and a few slices of avocado.
- Place a poached egg on top and spoon over the avocado hollandaise.
- Garnish with freshly chopped parsley.
- Serve immediately.
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