Avocado Eggs Benedict Recipe
Avocado Eggs Benedict Recipe photo by Taste of Home
Next Recipe

Avocado Eggs Benedict Recipe

Read Reviews
5 7 7
Publisher Photo
Fresh avocado slices and a special creamy sauce really dress up this classic eggs Benedict dish. It's great for breakfast or brunch. —Jory Hilpipre, Eden Prairie, Minnesota
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 1/2 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups 2% milk
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 tablespoon grated Romano cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon each ground mustard, coriander and pepper
  • 1 tablespoon white vinegar
  • 6 eggs
  • 6 slices Canadian bacon, warmed
  • 1 large ripe avocado, peeled and sliced
  • 3 English muffins, split and toasted


  1. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheeses and seasonings. Cook and stir until cheese is melted; keep warm.
  2. Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken (but are not hard), about 4 minutes.
  3. Place Canadian bacon and avocado on each muffin half. With a slotted spoon, lift each egg out of the water and place over avocado. Top with cheese sauce. Yield: 6 servings.
Originally published as Avocado Eggs Benedict in Taste of Home February/March 2006, p40

Reviews for Avocado Eggs Benedict

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
jbug827 User ID: 1013132 226912
Reviewed May. 25, 2015

"Really good! Next time we would cut the cheese sauce in half. We had a ton left over even after using a generous amount on each serving. (Of course, that will probably turn into mac and cheese for lunch- so it's all good!!)."

CarlosBrown User ID: 7234005 155765
Reviewed Apr. 20, 2013

"So excellent to eat I really enjoy"

Pinstripes User ID: 3468767 83954
Reviewed Mar. 24, 2011

"Great! I made it without the avocado, since I was just looking for a better sauce recipe than others I'd tried. It was a hit!"

MelBeans User ID: 5296632 149082
Reviewed Sep. 7, 2010


joyfulcooking User ID: 2406951 67677
Reviewed Sep. 4, 2010

"great for breakfast would have it again"

strongkat User ID: 1278535 150931
Reviewed Dec. 25, 2008

"I used a Hollandaise sauce mix for this recipe. It was good that way too."

induragu1 User ID: 3280865 65305
Reviewed Aug. 6, 2008

"TOH login comments page"

Loading Image