Lighter than hollandaise but just as rich and creamy, this flavorful avocado sauce makes delicious eggs benedict with roasted tomatoes and crumbled bacon.

Recipe Summary

Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500 degrees F. Arrange tomato halves, cut sides up on a foil-lined baking pan. Sprinkle tomatoes with salt, sugar and parsley, then drizzle with olive oil.

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  • Roast tomatoes until soft but still intact, 30 to 40 minutes.

  • In food processor, combine avocados, lime juice, water, olive oil, salt and pepper; process until smooth. In medium bowl, combine avocado sauce; stir in chives or scallions. Separate English muffin halves and brush with olive oil; bake in preheated oven until edges are brown, about 8 minutes.

  • While muffins are cooking, fill a 12-inch heavy skillet with water until half-full; bring water to a simmer, then add vinegar. Break an egg into a small cup, then carefully pour the egg into the water. Repeat with remaining eggs, poach eggs at a simmer for 3 to 4 minutes or until whites are firm but yolks are still runny. To drain, transfer eggs with a slotted spoon to paper towels and sprinkle with salt and pepper.

  • To assemble, place roasted tomatoes on top of English muffins. Top each tomato with an egg, then transfer muffins to 4 plates. Spoon avocado sauce over eggs and sprinkle with crumbled bacon.

Nutrition Facts

716 calories; protein 30.7g 61% DV; carbohydrates 42.4g 14% DV; fat 49.2g 76% DV; cholesterol 401.1mg 134% DV; sodium 1738.5mg 70% DV. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/01/2015
I mainly used this recipe for the avocado sauce (which was excellent) as I skipped the bacon and tomato but added ham garlic spinach and mushrooms. Also I toasted the muffin and didn't put olive oil on it but used that to saute the vegetables instead. Still the avocado sauce made this and that gets a 5-star rating from me! Read More
(4)

Most helpful critical review

Rating: 3 stars
02/15/2015
This recipe calls for way too much lime juice next time I will cut it down to a teaspoon. I added green chili and shredded cheddar to cut the Limey taste. This was my first time poaching eggs...the directions were spot on! Read More
(1)
17 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/31/2015
I mainly used this recipe for the avocado sauce (which was excellent) as I skipped the bacon and tomato but added ham garlic spinach and mushrooms. Also I toasted the muffin and didn't put olive oil on it but used that to saute the vegetables instead. Still the avocado sauce made this and that gets a 5-star rating from me! Read More
(4)
Rating: 5 stars
04/29/2014
I really wanted to make this recipe but didn't have any English muffins so I used toast instead cut into rounds. I sliced my small Roma tomato into 3 thick slices and used all of them. I cut this recipe down to just one serving and while the salt seemed a little too much for my taste that is something that can easily be adjusted the next time. Even though this recipe is somewhat time-consuming it does make for a really nice breakfast that tastes delicious! Read More
(3)
Rating: 5 stars
04/24/2014
I thought this was a nice change from regular eggs benedict. A couple of pointers though first there isn't any parsley listed in the ingredients but is called for in the recipe so that correction should be made. I had some on hand so that was no big deal. I didn't use sugar as I think tomatoes are sweet on their own and didn't see the need for that addition. I also cut the tomatoes into slices instead of just in half and cooked them for about 10 minutes and they turned out great. I also would use a little more bacon but that's just again a personal preference. I would make this again though. It made for a nice lunch. Read More
(3)
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Rating: 5 stars
04/06/2014
I know that I will be making this again because my hubby has mentioned it several times this afternoon. I think that I would have liked it more had I taken the half with the thinner slice of tomato. I followed the recipe exactly except for not pureeing the sauce (I just used a fork). That was a new way to poach eggs for me though I had heard of the method before. I'll try it again to see if it is any easier but I may go back to my old way of cooking the eggs. Be sure to season the guacamole with salt and pepper because it really does make a difference. I was happy to use Avocados from Mexico because that is what I usually buy from my store! Thanks for the recipe! Read More
(2)
Rating: 5 stars
05/27/2014
Like other reviews I really liked this with just a few changes. Tomato slices cooked for only 10 minutes would be much better than 1/2 a tomato cooked at 500 for 30 minutes. Wonderful flavors and the avocado really helps to make this a treat. Read More
(2)
Rating: 4 stars
04/18/2014
We loved the Avocado sauce and used a 1/2" thick slice of tomato. I also didn't have lime so I substituted lemon. I had never poached eggs before and they came out pretty well. We had this as breakfast for dinner. Read More
(1)
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Rating: 3 stars
02/15/2015
This recipe calls for way too much lime juice next time I will cut it down to a teaspoon. I added green chili and shredded cheddar to cut the Limey taste. This was my first time poaching eggs...the directions were spot on! Read More
(1)
Rating: 5 stars
01/22/2019
Oh man. I m typing this as I m eating it. Seriously delectable. I made a few minor changes. But so very delicious. I used cilantro instead of parsley. Lemon instead of lime. Rosemary olive oil bread instead of English muffin. And sage sausage instead of bacon....truly spectacular... Read More
(1)
Rating: 5 stars
04/30/2014
Love the Avocado in this recipe! Much more taste and flavor. Always delicious! Avocados from Mexico have always been a part of breakfast for me and this is a wonderful new way to enjoy them. Read More
(1)