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Avocado Sauce Eggs Benedict

Rated as 4.56 out of 5 Stars
16

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

servings 716
Original recipe yields 4 servings

Directions

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  1. 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.
  2. Roast tomatoes until soft but still intact, 30 to 40 minutes.
  3. 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.
  4. 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.
  5. 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


Per Serving: 716 calories; 49.2 42.4 30.7 401 1738 Full nutrition

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Reviews

Read all reviews 15
  1. 16 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

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...

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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 ...

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 t...

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 correcti...

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 ...

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 to...

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...

Fantastic recipe. I mixed the bacon into the avocado sauce, for whatever reason.

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.

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 a...