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My eggs benedict with bacon and avocado recipe consists of standard poached eggs served on toasted baguette or sourdough bread topped with bacon, sliced avocado, and an easy, no-fail hollandaise sauce that only takes 5 minutes to make!
Brunch is our favorite meal. It could be 4 p.m. and I’d still be ready to crush breakfast. If you love eggs, you know there are many ways to prepare them. Give Shakshuka a try if you are a fan of tomatoes. Serve this alongside my skillet home fries and blueberry muffins for a complete meal!
Table of Contents
Why I Love This Recipe
Eggs Benedict is not as intimidating as it may seem. It’s just a lot of moving parts at once. Prep everything beforehand and have the eggs cracked in individual prep bowls so you can move quickly and easily pour them into the simmering water for poaching.
Baking the bacon in the oven eliminates another item to tend to so you can focus on poaching eggs and making the hollandaise. A simple hack for making hollandaise sauce involves whisking egg yolks in a bowl and slowly adding hot melted butter. A blender or immersion blender is then used to emulsify the yolk and render the perfect texture without the risk of separating or breaking. No double broiler, external heating, or complex steps are required!
Ingredients & Substitutions
- Eggs: whole eggs for poaching and egg yolks only for the hollandaise sauce.
- Distilled white vinegar: this is used for poaching eggs so they hold their shape better in the water. It helps but it’s not 100% necessary. Also, try my skillet breakfast pizza!
- Bacon: while ham or Canadian bacon is more traditional, I’ve always preferred bacon. You can use either option.
- Bread: I like to use pan-fried sourdough or a French/Italian baguette. It adds extra texture and it tastes so good.
- Butter: you can use salted or unsalted butter. If you use salted butter, omit any salt in the Hollandaise.
See the recipe card for full information on ingredients and quantities below.
Step by Step Instructions
Step 1.
Whisk egg yolks, lemon juice, salt, and cayenne/pepper together in a small stainless steel bowl.
Step 2.
Melt butter in the microwave in 25-30-second intervals, stirring in between. Cover with a damp cloth in case it pops. Once melted, ensure it’s hot (extra 20 seconds.) Slowly pour the hot melted butter into the egg yolk mixture, whisking constantly.
Step 3.
Immersion blend or transfer to a blender and blend until emulsified and thickened. Cover tightly with foil to keep warm. You can also place the bowl in another bowl filled with hot tap water.
Step 4.
Crisp the bacon in a hot pan or bake in the oven until the desired texture is reached. Toast the bread in the oven, or toaster, or sear in a pan with oil, butter, or leftover bacon grease.
Step 5.
Meanwhile, begin to poach eggs. Fill a large saucepan with 3-4 inches of water, bring to a simmer, and add vinegar. Break each egg and carefully place in the water and cook for 2 1/2 to 3 minutes. Carefully remove with a slotted spoon and set aside (crack eggs into small prep bowls ahead of time for easy adding to the simmering water). There is no need to whirlpool the water.
Step 6.
Top each slice of bread with, 3-4 slices of avocado, bacon, one poached egg, and a healthy drizzle with hollandaise sauce. Sprinkle with fresh parsley and serve immediately.
Expert Tips
- BBC Food has some good tips on how to poach an egg. I like to crack the eggs into prep bowls so they can be carefully poured into the water. You don’t need to create a whirlpool.
- Baking the bacon in the oven eliminates another item to tend to so you can focus on poaching eggs and making the hollandaise.
- Hollandaise sauce doesn’t need to be hot. You can keep it warm by placing the bowl in another bowl filled with hot tap water. Cover with aluminum foil to keep the heat in.
- You can toast the bread in a toaster pan fry it in a skillet with some oil, leftover bacon fat, or butter.
More Breakfast Recipes
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
Easy Eggs Benedict with Hollandaise Sauce
Ingredients
- 4 eggs
- 1 teaspoon distilled white vinegar
- 4 slices bacon, halved
- 4 slices sourdough or French/Italian baguette, cut 1 inch thick and toasted, grilled, or seared
- 1 avocado, peeled and thinly sliced
- butter or oil for bread
- 1 tablespoon fresh parsley for garnish, finely chopped
Hollandaise Sause
- 3 egg yolks
- 1 1/2 tablespoons lemon juice, fresh squeezed
- 1 stick unsalted butter, melted/hot
- pinch of salt
- pinch of ground black pepper or cayenne pepper
Instructions
Hollandaise Sauce
- Whisk egg yolks, lemon juice, salt, and cayenne/pepper together in a small stainless steel bowl.
- Melt butter in the microwave in 25-30-second intervals, stirring in between. Cover with a damp cloth in case it pops. Once melted, ensure it's hot (extra 20 seconds.) Slowly pour the hot melted butter into the egg yolk mixture, whisking constantly.
- Immersion blend or transfer to a blender and blend until emulsified and thickened. Cover tightly with foil to keep warm. You can also place the bowl in another bowl filled with hot tap water.
Eggs Benedict
- Crisp the bacon in a hot pan or bake in the oven until the desired texture is reached. Toast the bread in the oven, or toaster, or sear in the pan with oil, butter, or leftover bacon grease.
- Meanwhile, begin to poach eggs. Fill a large saucepan with 3-4 inches of water, bring to a simmer, and add vinegar. Break each egg and carefully place in the water and cook for 2 1/2 to 3 minutes. Carefully remove with a slotted spoon and set aside (crack eggs into small prep bowls ahead of time for easy adding to the simmering water). There is no need to whirlpool the water.
- Top each slice of bread with 3-4 avocado slices, bacon, one poached egg, and a healthy drizzle with hollandaise sauce. Sprinkle with fresh parsley and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hey man, I just stumbled onto your site, and am so glad I did. Your photographs are absolutely stunnung. These eggs look so good, I don’t know how you managed not to eat them during what must’ve been a very patient shoot.
Thanks Jeff, really appreciate it. I shoot food very quickly so I can eat while it’s still hot! I think it drives my wife crazier.