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Avocado Herb Eggs Benny

Prep Time 15 minutes
Cook Time 8 minutes
Servings 4 People

Ingredients

  • 8 eggs
  • 4 whole wheat english muffins*
  • 8 slices bacon (cooked), ham, or prosciutto
  • 1 avocado, thinly sliced

For the hollandaise:

  • 4 large egg yolks
  • 1 tbsp lemon juice
  • 1 tsp dijon mustard
  • ½ cup butter
  • ¼ cup fresh herbs (optional)
  • ½ tsp kosher salt
  • *Make it GF by using roasted veggies as a base in place of the english muffin
  • Pro tip: when making this for 4 people, poach all of your eggs first and set them aside. Then prepare your english muffins (toast then top with avocado and prosciutto/ham/bacon). Now that your muffins are all ready and eggs are poached, you can whip up the sauce.You can poach your eggs way ahead (the day before or early in the morning) and gently reheat them before serving. To warm up your eggs, place them into a pot of hot (not boiling) water for about 30 seconds before plating. Pat them dry.

Items you can prep ahead (optional)

  • Poach 8 eggs - you can poach the eggs ahead of time and gently rewarm them in hot water before serving.
  • Separate yolks from whites
  • Make hollandaise sauce

Instructions

  • Cook your bacon, if using. Toast your english muffins, and get your ham product and avocado ready for assembly.
  • In a medium pot, add water about half way full (full enough that the eggs will submerge when poaching). Bring to a boil over high heat, then reduce to a simmer.
  • Take a large wooden or metal spoon and stir the water to create a vortex. As the water continues to swirl, carefully crack in up to 4 eggs towards the center of the vortex. Use your spoon to gently encourage the eggs to keep swirling. Increase or reduce the heat so that the water is gently simmering.
  • Let simmer for 3-4 minutes or until whites are cooked and yolks are runny. Remove and transfer to a kitchen towel or paper towel to drain off the water.
  • Add butter to a small saucepan and melt over low heat. You want the butter to be very warm/hot when you pour it into the blender.
  • Add egg yolks, lemon, and mustard to a high speed blender and blend until smooth. With the motor running, slowly pour in the hot butter and then the fresh herbs (if using) and salt. Blend on high until smooth and emulsified.
  • Place a few slices of avocado on each muffin half, then top with prosciutto (try to make it nice and flat so the egg has a flat bed to sit on), poached eggs, and herby hollandaise sauce. Garnish with black pepper and devour!

Notes

Substitutions:

  • Make it vegetarian by skipping the meat!
  • Make it gluten-free by using gluten-free muffin or bread OR just use roasted veggies as a base.
  • To make vegan, try substituting with vegan butter (Miyokos brand is the best). Use tofu or a veggie patty in place of the meat and egg.
  • You could keep it totally classic and skip the avocado and herbs.

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Leftover hollandaise will keep for up to 4 days in the fridge. 

Leftovers + Repurposing:

  • Hollandaise will solidify/get very thick in the fridge. To warm up your hollandaise, reheat it in the microwave on low power in 10 second intervals, stirring after each time, until it’s thinned out and just warm. Heating it up too quickly will cause the sauce to break.
  • Use leftover hollandaise sauce on eggs, meats, or veggies.