Bacon Avocado Eggs Benedict Recipe

Cooking Directions

• STEP 1.Start by cooking the bacon until crispy and set aside.
• STEP 2.Next, prepare the hollandaise sauce by whisking together egg yolks, lemon juice, and melted butter in a heatproof bowl over simmering water.
• STEP 3.Toast English muffins and top each half with a slice of avocado and a piece of bacon.
• STEP 4.Poach the eggs by bringing a pot of water to a gentle simmer, adding a splash of vinegar, and carefully cracking the eggs into the water. Cook for about 3-4 minutes until the whites are set but the yolks are still runny.
• STEP 5.Assemble the Eggs Benedict by placing the poached eggs on top of the bacon and avocado, and drizzle with hollandaise sauce.
• STEP 6.Serve immediately and enjoy!

Cooking Tips

• To make the hollandaise sauce easier, use a blender or immersion blender instead of whisking by hand.
• For perfectly poached eggs, crack each egg into a small bowl before adding it to the simmering water.
• If you prefer a vegetarian version, you can omit the bacon and add some sautéed spinach or roasted tomatoes instead.

Storage and Serving

• Bacon Avocado Eggs Benedict is best served immediately while the eggs are still warm and the hollandaise sauce is fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the eggs and hollandaise sauce in a microwave or on the stovetop, being careful not to overcook the eggs.