Avocado Toast Eggs Benedict with Avocado Hollandaise
The ultimate avocado lover's breakfast! A vegetarian eggs benedict that's super easy to make - this one hits all the marks.
Ingredients
- 1 batch avocado hollandaise sauce
- 2 slices crusty artisan bread sliced about 3/4-inch thick*
- 1 medium ripe avocado
- 1 medium ripe tomato sliced thin
- 2 large eggs
- Salt and pepper to taste
- Parsley or chives for garnish optional
Instructions
- 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.