Breakfast and Brunch Recipes

Avocado Eggs Benedict with Avocado "Butter" Sauce

This better-for-you twist on eggs benedict, Avocado Eggs Benedict, uses fresh avocado instead of butter to make a rich and creamy hollandaise sauce. Enjoy this creative variation of a breakfast classic to make any morning special.

Avocado Eggs Benedict

Prep: 10 min | Cook: 15 min | Yield: 4 servings


  • 3 ripe, fresh avocados, halved, pitted, peeled and divided
  • 1/2 cup avocado oil or extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup water
  • 4 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 large eggs
  • 4 whole grain English muffins
  • 4 ounces smoked salmon, sliced
  • 1 tablespoon fresh chives, chopped


  1. 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.
  2. 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.
  3. 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.
  4. Use any remaining avocado sauce within 3 days.


Per serving (183g): Calories 360

% Daily Value* Total Fat 19g 24% Saturated Fat 4g 20% Trans Fat 0g Polyunsaturated Fat 3g Monounsaturated Fat 11g Cholesterol 195mg 65% Sodium 570mg 25% Total Carbohydrate 31g 11% Dietary Fiber 7g 25% Total Sugars 6g Includes 0g Added Sugars 0% Protein 18g 36% Vitamin D 5.9mcg 30% Calcium 210mg 15% Iron 3mg 15% Potassium 440mg 10% Vitamin A 120mcg 15% Vitamin C 4mg 4% Vitamin E 2.8mg 20% Vitamin K 14mcg 10% Thiamin 0.2mg 15% Riboflavin 0.4mg 30% Niacin 4mg 25%Vitamin B6 0.4mg 20% Folate 80mcg DFE 20% Vitamin B12 1.4mcg 60% Pantothenic Acid 1.8mg 35% Phosphorus 350mg 30% Magnesium 65mg 15% Zinc 2mg 20% Selenium 51mcg 90% Copper 0.3mg 35%Manganese 6.2mg 270%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Recipe and photo used with permission from: California Avocado Board

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