Easy Eggs Benedict with Hollandaise Sauce
A delicious and simple Eggs Benedict recipe made with avocado, bacon, and toasted French bread. No double boiler is required.
Servings: 2
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
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.
Nutrition
Serving: 2g | Calories: 784kcal | Carbohydrates: 49.6g | Protein: 35.8g | Fat: 50.6g | Saturated Fat: 15.4g | Cholesterol: 282mg | Sodium: 834mg | Fiber: 8.4g | Sugar: 2.8g