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Eggs Avocado Benedict Style

Rated as 4.5 out of 5 Stars

"A smooth sauce of avocado mashed with lemon replaces Hollandaise sauce in this delicious variation on the traditional Eggs Benedict. The creamy richness is still there but mashing avocado is much easier than making Hollandaise sauce. Easy enough, in fact, that this could be a regular weekend breakfast or brunch item at your house. You can also try the avocado blend over toast, scrambled eggs or sliced turkey or chicken."
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20 m servings 291 cals
Original recipe yields 4 servings


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  1. Rinse avocados, cut in half and remove the pit. Spoon avocado into a zip top plastic bag. Add lemon juice, salt and pepper. Press out air and seal bag. Cut off tip of one end of bag. In skillet, cook Canadian bacon until hot and lightly browned around edges. Place one slice of Canadian bacon on each muffin half. Top with poached egg. Pipe avocado spread over egg.

Nutrition Facts

Per Serving: 291 calories; 18.6 g fat; 19.1 g carbohydrates; 14 g protein; 210 mg cholesterol; 883 mg sodium. Full nutrition


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Eggs-cellent! I love Eggs Benedict and I'm very fond of avocados too. I wasn't sure I'd like the two together, however, and I'm glad I gave it a try. It was soooo much better than I even ima...

Very delicious and very good for you too! The only thing I might change next time is to use slightly less lemon juice. Will definitely make again!

Great flavor combination!

Made with bottled lemon juice scaled back to just one tablespoon, but had strong lemon flavor. Added sour cream to mellow that overbearing lemon taste. Also added fresh baby spinach leaves to ...

This was great! I was searching for a diabetic friendly breakfast and this is perfect. I substituted whole wheat sourdough so it'd be OK for my diet restrictions. I also subbed fake bacon for h...

Actually quite good, I didn't miss the hollandaise. I used bacon instead of ham, I think it gave it a heartier flavor.