This Tomato & Avocado Eggs Benedict recipe has been on my “list” since I baked my first batch of Simple & Easy Breakfast Biscuits. To be honest, Eggs Benedict has always seemed like a difficult recipe to make so I have spent many Saturday mornings avoiding it. However, this is one of my favorite brunch dishes and I have gone far too long without it. The concept of an Eggs Benedict isn’t too challenging (you simply stack a bunch of delicious stuff on top of flaky buttered biscuits), but some of the cooking methods used are less well known. Hollandaise sauce is notorious for being a bit finicky… but after learning how to make it properly, I was surprised at how easily it came together.
I watched a lot of YouTube videos to prepare for this recipe. But to be honest, the sauce turned out to be not nearly as difficult as I had imagined. The key with is to melt the butter on the stove (not in the microwave, as I have previously tried) for 4-5 minutes until bubbly, but not brown. Then you blend the egg yolks and water in a tall stand blender. Continue blending as you carefully and slowly pour in the hot butter. The sauce should be creamy and fully combined.
If your sauce separates, it is because you did not blend it fast/long enough or because your butter was not hot enough when it was added. Additionally, if you add the hot butter to the blender too quickly, it may curdle the eggs. Patience is key! However, this Hollandaise came together within minutes and it kept perfectly while I prepared the rest of the meal.
Poaching the eggs is the second exciting cooking endeavor in this recipe. If you are feeling less fancy (listen, I don’t blame you), you can top your Benedict with a fried egg or scrambled eggs! No shame in making your life a little easier. Regardless, this recipe is top-notch. Be sure to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share your version of this recipe. You can also let me know how this recipe goes by leaving a comment below. I can’t wait to see how this delicious brunch meal turns out for you!
Tomato & Avocado Eggs Benedict
- ¾ cup unsalted butter
- 3 large egg yolks
- 1½ tsp fresh lemon juice plus more to taste
- ½ tsp cayenne plus more to taste
- ground pepper
Eggs Benedict Ingredients
- 4 biscuits halved
- 1 tsp olive oil
- 2 large tomatoes sliced
- mozzarella cheese shredded
- 1 tbsp white distilled vinegar
- 8 eggs
- 1 avocado sliced
- chives chopped
- dill chopped
- Preheat oven to 350℉.
- To make the hollandaise sauce, melt the butter in a small pot over medium heat until it’s foamy (3 to 4 minutes). Place egg yolks and 2 teaspoons water in a blender. Start blending and very slowly add the hot, melted butter until it’s all incorporated. Add lemon juice, cayenne, salt, and pepper. Transfer the hollandaise to a small bowl. Place plastic wrap directly on the surface so it doesn’t form a skin. Set aside.
- Grease a baking sheet with olive oil. Place tomato slices on a baking sheet and top with mozzarella cheese. Bake for 5-10 minutes, until tomatoes are tender and cheese is melted. Meanwhile, toast your biscuits until crisp and golden brown.
- When you are ready to poach the eggs, fill a medium pot with 3 inches of water. Add vinegar, season with salt and bring to a simmer. Stir the water with a clockwise motion. Gently crack an egg into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk. You can have 3-4 yolks in the pot at one time.
- Check the egg after 4 minutes by lifting it out of the water and feeling for firmness. Once eggs are perfectly poached, remove from the water and let drain on a plate lined with paper towels or a clean kitchen towel.
- To assemble the Benedict, place two halves of biscuit on a plate. Top each with a slice of tomato, avocado, and a poached egg. Spoon hollandaise sauce over the top of the egg. Sprinkle with chives and dill. Eat immediately and enjoy!