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By Shawn Williams
4.50 from 2 votes
Dec 05, 2016, Updated Jan 05, 2024
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Brunch is ourfavorite meal. It could be 4 o’clock in the afternoon and I’d still be ready to crush breakfast. Eggs benedict is by far Patty’s item of choice. While I love eggs benedict, I’m more of a “hungry man special” kind of guy. I want it all—bacon, eggs, sausage, toast, and home fries. I can’t stand choosing between bacon or sausage. I WANT BOTH, WE ALL WANT BOTH.
My eggs benedict recipe consists of your standard poached eggs served on toasted French bread topped with bacon, sliced avocado, and of course, hollandaise sauce.
Table of Contents
- How to Make Eggs Benedict
- Bake or Fry Bacon
- How to Poach an Egg
- Hollandaise Sauce without a Double Boiler
- You’ll Also Love
- Eggs Benedict with Avocado Recipe
How to Make Eggs Benedict
Word to the wise. Eggs benedict is not as intimidating as it may seem, it’s just a lot of moving parts at once. My biggest tip would be to prep everything beforehand and have the eggs cracked in small prep bowls so you can gently pour them into the simmering water for poaching.
Bake or Fry Bacon
A much more hands-off approach would be to bake the bacon in the oven so it’s one less thing to have to fuss with, You could also fry and keep warm in the oven while prepping everything else. I’d highly recommend baking your bacon so it can cook while you’re managing everything else.
How to Poach an Egg
BBC Food has some good tips onhow to poach an egg. Poaching the perfect egg just takes a little bit of practice but it is much easier than you may think. Watch their videohere. You can do it without creating a whirlpool too. This allows you to poach 3 or 4 eggs at a time with ease.
Gently crack the egg(s) into a large pot of simmering water for about 2-3 minutes (time with your phone, don’t guess). This is the sweet spot. The only real trick is a splash of vinegar in the water so the egg whites firm up faster. They can rest on a plate for a few minutes if needed.
Hollandaise Sauce without a Double Boiler
The trickiest part is the hollandaise sauce, not the egg poaching as one may think. If you cook at too high of a heat, the egg will start to solidify and you’re left with clumpy butter. Cook low and slow for best results. As soon as it’s done remove it from the heat and cover with foil to keep warm.
I don’t have a double boiler and trust me, you don’t need one. My makeshift double boiler is a metal bowl on top of a medium-sized saucepan filled with lightly simmering water. You want the bowl to be large enough to stack on top of the saucepan withouttouching the simmering water below. You need 1-2 inches of breathing room to provide the perfect amount of indirect heat.
My recipe calls for pre-melted butter before adding to the egg yolks. It speeds the process up significantly and makes for less room for error. That’s all I got for you on this one. Pair this with a bloody mary and you’ll be crowned king/queen of brunch.
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4.50 from 2 votes
Eggs Benedict with Avocado Recipe
By: Shawn Williams
Servings: 2
Prep: 15 minutes mins
Cook: 20 minutes mins
Total: 35 minutes mins
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A delicious and simple eggs benedict recipe made with avocado, bacon and toasted French bread. No double boiler required.
Ingredients
- 4 eggs
- 1 teaspoon distilled white vinegar
- 4 strips bacon, halved
- 4 slices french bread, cut 1 inch thick and toasted
- 1 avocado, sliced into 12 wedges
- butter to spread on french bread
- 1 tablespoon finely chopped fresh parsley for garnish
Hollandaise Sause
- 2 egg yolks
- 1 1/2 tablespoons lemon juice
- pinch of ground black pepper
- dash of Worcestershire sauce
- 1/2 tablespoon water
- 1 stick of butter, melted
- pinch of salt
Instructions
For the Hollandaise sauce, whisk the egg yolks, lemon juice, Worcestershire sauce, salt, and pepper together in a stainless steel bowl. Place the bowl on top of a medium-sized saucepan containing lightly simmering water (or a double boiler,) the water should not touch the bottom of the bowl.
Continue to whisk. Be careful not to let the eggs get too hot or they will scramble and separate. Add the melted butter, whisking constantly until the sauce is thickened and the volume has increased.
Remove bowl from the heat, cover and set aside until ready to serve. If sauce gets too thick, whisk in a little warm water before serving.
Fry the bacon in a medium skillet (or bake it) and toast the French bread directly on the oven rack under the broiler, about 5 minutes.
Meanwhile, begin to poach eggs. Fill a large saucepan with 3-4 inches of water, bring to a simmer and add vinegar. Break each egg and carefully place in the water and cook for 2 1/2 to 3 minutes. Carefully remove with a slotted spoon and set aside (crack eggs into small prep bowls ahead of time for easy adding to the simmering water). There is no need to whirlpool the water.
Butter each slice of french bread, top with a slice of halved bacon, 3 avocado slices, one poached egg, and drizzle with hollandaise sauce. Sprinkle with fresh parsley and serve immediately.
Notes
If you don't have a double boiler, use a medium-sized metal bowl on top of a medium-sized sauce pan filled with lightly simmering water. Be careful the water does not touch the bottom of the bowl. The bowl should be heated indirectly.
Nutrition
Serving: 2gCalories: 784kcalCarbohydrates: 49.6gProtein: 35.8gFat: 50.6gSaturated Fat: 15.4gCholesterol: 282mgSodium: 834mgFiber: 8.4gSugar: 2.8g
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Breakfast
Cuisine: American
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