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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings

Ingredients

  • 1/2 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups 2% milk
  • 2 cups 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 large eggs
  • 6 slices Canadian bacon, warmed
  • 1 large ripe avocado, peeled and sliced
  • 3 English muffins, split and toasted

Directions

  • 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 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.

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Reviews

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Average Rating:
  • jbug827
    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
    Apr 20, 2013

    So excellent to eat I really enjoy

  • Pinstripes
    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
    Sep 7, 2010

    DELICIOUS!!

  • joyfulcooking
    Sep 4, 2010

    great for breakfast would have it again

  • strongkat
    Dec 25, 2008

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

  • madelin hoggard
    Dec 6, 2008

    No comment left

  • induragu1
    Aug 6, 2008

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