Best 2 Avocado Sauce Eggs Benedict Recipes

Indulge in a delightful culinary experience with this collection of avocado sauce eggs benedict recipes. These innovative and flavorful dishes elevate the classic eggs benedict with the addition of creamy and vibrant avocado sauce. From traditional to unique variations, these recipes cater to diverse preferences and skill levels. Prepare to tantalize your taste buds with a symphony of flavors and textures in every bite. Whether you prefer a classic hollandaise sauce or a zesty tomatillo avocado sauce, or a unique poblano cream sauce, these recipes offer a range of options to satisfy your cravings. Discover the perfect avocado sauce eggs benedict recipe to impress your loved ones at breakfast, brunch, or lunch.

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AVOCADO SAUCE EGGS BENEDICT

Avocado Sauce Eggs Benedict image

Lighter than hollandaise but just as rich and creamy, this flavorful avocado sauce makes delicious eggs benedict with roasted tomatoes and crumbled bacon.

Provided by Avocados from Mexico

Categories Trusted Brands: Recipes and Tips Avocados from Mexico

Yield 4

Number Of Ingredients 15

Ingredients

4 medium tomatoes, halved lengthwise
¼ teaspoon fine salt
½ teaspoon sugar
4 teaspoons olive oil
2 ripe Avocados from Mexico
¼ cup fresh lime juice
¼ cup water
¾ teaspoon fine salt
½ teaspoon black pepper
2 tablespoons finely chopped chives or scallions
4 slices cooked bacon, crumbled
4 English muffins, split
2 tablespoons olive oil
1 teaspoon distilled white vinegar
8 large eggs

Steps:

Preheat oven to 500 degrees F. Arrange tomato halves, cut sides up on a foil-lined baking pan. Sprinkle tomatoes with salt, sugar and parsley, then drizzle with olive oil.
Roast tomatoes until soft but still intact, 30 to 40 minutes.
In food processor, combine avocados, lime juice, water, olive oil, salt and pepper; process until smooth. In medium bowl, combine avocado sauce; stir in chives or scallions. Separate English muffin halves and brush with olive oil; bake in preheated oven until edges are brown, about 8 minutes.
While muffins are cooking, fill a 12-inch heavy skillet with water until half-full; bring water to a simmer, then add vinegar. Break an egg into a small cup, then carefully pour the egg into the water. Repeat with remaining eggs, poach eggs at a simmer for 3 to 4 minutes or until whites are firm but yolks are still runny. To drain, transfer eggs with a slotted spoon to paper towels and sprinkle with salt and pepper.
To assemble, place roasted tomatoes on top of English muffins. Top each tomato with an egg, then transfer muffins to 4 plates. Spoon avocado sauce over eggs and sprinkle with crumbled bacon.

Nutrition Facts : Calories 716.4 calories, Carbohydrate 42.4 g, Cholesterol 401.1 mg, Fat 49.2 g, Fiber 8.4 g, Protein 30.7 g, SaturatedFat 10.9 g, Sodium 1738.5 mg, Sugar 5.5 g

SOUTHWESTERN EGGS BENEDICT WITH AVOCADO SAUCE

Southwestern Eggs Benedict with Avocado Sauce image

I frequently make this spicy spinoff of classic eggs Benedict for my husband, who loves breakfast. I like the heat from the jalapenos and also that the avocado sauce is a healthier substitute for the usual hollandaise sauce. -Kara Scow, McKinney, Texas

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 medium ripe avocado, peeled and cubed
1/2 cup water
1/2 cup reduced-fat sour cream
1/4 cup fresh cilantro leaves
2 tablespoons ranch salad dressing mix
2 tablespoons lime juice
2 tablespoons pickled jalapeno slices
1 garlic clove, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
6 slices whole wheat bread, toasted
12 slices deli ham
6 slices Monterey Jack cheese
2 teaspoons white vinegar
6 large eggs

Steps:

Preheat oven to 425°. Place first 10 ingredients in a blender; cover and process until smooth., Place toast on a baking sheet. Top each with 2 slices ham and 1 slice cheese. Bake until cheese is melted, 6-8 minutes., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into pan., Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve immediately with ham and cheese toasts and avocado mixture.

Nutrition Facts : Calories 345 calories, Fat 19g fat (8g saturated fat), Cholesterol 232mg cholesterol, Sodium 1069mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein.

Tips:

Make sure your avocados are ripe. Ripe avocados will be slightly soft when you squeeze them gently.
Use fresh lemon juice. Fresh lemon juice will add a bright, citrusy flavor to your sauce.
Season your sauce to taste. Add salt, pepper, and cayenne pepper to taste until you reach the desired flavor.
If you want a creamier sauce, add a tablespoon or two of sour cream or Greek yogurt.
Serve your sauce immediately. Avocado sauce is best when it is fresh.

Conclusion:

Avocado sauce is a delicious and versatile sauce that can be used on a variety of dishes. It is perfect for eggs Benedict, but it can also be used on tacos, burritos, sandwiches, and salads. It is a healthy and flavorful alternative to traditional sauces, and it is sure to please everyone at your table.