Best Healthy Eggs Benedict With Avocado Hollandaise Recipes

CALIFORNIA EGGS BENEDICT WITH AVOCADO HOLLANDAISE

Steps:

• Place avocado, lemon juice, salt, pepper and cayenne in a blender. Add 1/4 cup of the water. Blend until smooth, adding more water as needed to reach a saucy consistency.
• To poach eggs, fill a large saucepan with about 4 inches of water. Add a splash of white vinegar. Heat water to a gentle simmer. Swirl water with a spoon to create a whirlpool, and gently crack an egg into the center. Repeat with a second egg. Cook until whites are done, 3-4 minutes. Remove eggs with the slotted spoon to a plate lined with paper towels. Repeat with remaining eggs.
• Half English muffins. Toast and top each half with spinach, a tomato slice, and a poached egg. Spoon avocado hollandaise over the top of each egg. Sprinkle with fresh herbs (optional).

AVOCADO TOAST EGGS BENEDICT WITH AVOCADO HOLLANDAISE

Steps:

• Set a medium pot of water over high heat.
• While the water heats, make the avocado hollandaise sauce. Set aside.
• Toast the bread. Set on individual plates. Half the avocado, remove the pit and peel, and cut each half into thin slices. Lay on the toast, and mash with a fork.
• Top with tomato slices. Sprinkle with a little pinch of salt and pepper.
• Poach the egg. By now, your water should be boiling. Reduce the heat to low, until your water is barely moving, with only a few small bubbles rising to the surface. Crack eggs into the water, hovering right over the surface so that the eggs don't have very far to drop. Cook for 3 minutes for a very runny yolk or 3 1/2 minutes for thicker (yet still runny) yolk.
• Remove eggs from water with a slotted spoon and place atop tomato.
• Spoon avocado hollandaise over the top. Sprinkle with parsley and/or chives if using along with a pinch of salt, and a generous pinch of pepper.
• Serve immediately.

HOW TO MAKE AVOCADO HOLLANDAISE SAUCE

Steps:

• Place avocado, lemon juice, cayenne, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 cup water into the pitcher of your blender. Puree until smooth, drizzling in additional water as need to create a smooth, pourable consistency.
• Taste and add additional salt and pepper if desired.
• And serve. It's that simple!
• If you want a warmer avocado hollandaise, you can place it in a small pan over low heat, stirring frequently, until warm - about 5 minutes. Add a little more water if needed.
• Keeps refrigerated in an airtight container for 2-3 days. Reheat by repeating step 4 (you'll likely need to add a bit of water).

CARNITAS EGGS BENEDICT WITH CHIPOTLE HOLLANDAISE

Steps:

• Set 1 oven rack in the middle and another rack about 6 inches from the top. Preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place carnitas in a single layer on the prepared baking sheet.
• Place on the top rack under the preheated broiler and reheat until edges of carnitas are crispy, 5 to 6 minutes.
• Meanwhile, toast English muffin halves. Remove from toaster and wrap in aluminum foil.
• Remove carnitas from the oven and cover with aluminum foil. Turn off the broiler and preheat oven to the lowest setting.
• Return carnitas and English muffins to the oven to keep warm until needed.
• Combine avocados, lime juice, and salt in a small bowl. Roughly smash to combine and set aside.
• Melt butter in a small saucepan over medium-high heat. Whisk in hollandaise sauce mix until blended. Remove from heat. Gradually whisk in milk. Return to the stove, add chipotle powder, and whisk constantly over medium-high heat until boiling. Reduce heat and simmer, whisking frequently, for 1 minute. Keep sauce warm while you prepare eggs.
• Heat 2 to 3 inches water in a large, shallow saucepan until boiling. Add vinegar and lower heat to a light simmer. Crack 1 egg into a small ramekin. Lower the ramekin to the surface of the water and ease the egg out into the pan. Repeat with remaining eggs, poaching up to 4 at a time. Poach eggs until whites are completely set and yolks are slightly soft, 3 to 4 minutes. Remove eggs from the pan with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs.
• Place 2 English muffin halves on each plate. Top each half with avocado, carnitas, and 1 egg, then drizzle with hollandaise sauce.

SAUSAGE AVOCADO BENEDICT WITH WHITE CHEDDAR HOLLANDAISE

Steps:

• For the Poached Eggs: Fill pan with 2-inches of water and bring to a simmer, add vinegar. Gently crack eggs one at a time into the water, using a spoon to gather egg whites around egg yolks.
• Allow eggs to simmer just until whites are set, approximately 2 minutes. Remove eggs from water, and set aside.
• For the White Cheddar Hollandaise: While eggs are poaching begin hollandaise. In medium bowl whisk together egg yolks, lemon juice and water until light yellow. Set aside. In small saucepan melt butter over medium-low heat. Add 1 tablespoon melted butter at a time to egg yolk mixture, whisking constantly until fully incorporated. Pour mixture into saucepan and continue to whisk until warmed through and thickened. In last minute, whisk in white cheddar cheese until melted.
• Toast English muffins until golden brown. Top each with avocado and sausage patty. Top sausages with fresh poached egg and drizzle with white cheddar hollandaise. Serve immediately.

AVOCADO EGGS BENEDICT WITH AVOCADO HOLLANDAISE

Steps:

• To make the Avocado "Butter" Sauce, place 2 1/2 of the avocados, oil, lemon juice, water, mustard, salt, and pepper in a blender or food processor. Cover and blend until smooth. Transfer to a small serving bowl; cover and refrigerate.Heat 1-inch of water in a nonstick pan over medium high heat. Bring water to a gentle simmer and break eggs in, gently. Cook for 4 to 5 minutes or until done as desired. Remove with slotted spoon and place on paper towel to drain.While eggs cook, halve and toast English muffins. Place on four serving plates. Spoon 1 tablespoon of the Avocado "Butter" Sauce on the bottom of each English muffin half. Cut the remaining half avocado into thin slices. Layer the bottom half of each English muffin with smoked salmon, avocado slices and eggs, dividing evenly. Serve open-faced or as a sandwich. Top with additional sauce and chopped chives.Note: Remaining Avocado "Butter" Sauce will last well in the refrigerator covered for up to 3 days.Recipe and image courtesy of Love One Today.

HEALTHY EGGS BENEDICT WITH AVOCADO HOLLANDAISE

Steps:

• For the Cucumber Pickle:.
• Combine all the ingredients in a bowl and cool in the fridge for 20 minutes.
• For the Healthy Hollandaise:.
• Combine all the ingredients in a blender or a food processor and blitz until smooth, it will be a buttery tasty constancy complete with that avocado creaminess!
• For the Dish:.
• Bring a small pot of water to a boil on high heat and add the vinegar to stabilize the water before turning heat to medium. Crack in an egg and gently circle the water allowing the white to cover the yolk. Once achieved, repeat with remaining eggs.
• Toast the muffins, before topping with pickle, eggs and cover with hollandaise and sprinkle with salt and chives! Enjoy.