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Avocado Eggs Benedict

 Avocado Eggs Benedict
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
6 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
  • 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

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Avocado Eggs Benedict (continued)

Directions (continued)

  • thicken (but are not hard), about 4 minutes.
  • 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.