California Eggs Benedict
A fresh West Coast take on a brunch classic. Perfectly poached eggs sit on toasted English muffins with creamy avocado and juicy tomato slices, all smothered in a rich, tangy hollandaise sauce.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Blender Hollandaise Sauce
- b.In a blender, combine the 3 egg yolks, lemon juice, Dijon mustard, 1/4 tsp salt, and cayenne pepper. Blend on high for 10 seconds until the mixture is pale and slightly frothy.
- c.Turn the blender to its lowest speed. Very slowly, drizzle in the hot melted butter in a thin, steady stream. Continue blending until the sauce emulsifies and becomes thick and creamy.
- d.Once all the butter is incorporated, taste and adjust seasoning if needed. To keep the sauce warm, you can place the blender pitcher in a bowl of warm (not hot) water until you are ready to serve.
- 2
Step 2
- a.Toast Muffins and Prep Toppings
- b.Split the 4 English muffins in half and toast them until golden brown and crisp. This can be done in a toaster or in a dry pan over medium heat.
- c.While the muffins are toasting, slice the tomatoes into 8 rounds, about 1/4-inch thick.
- d.Halve, pit, and slice the avocados. You can lightly toss them with a few drops of lemon juice to prevent browning.
- 3
Step 3
- a.Poach the Eggs to Perfection
- b.Fill a wide, deep pan with about 4 inches of water. Add the 2 tbsp of white vinegar and bring to a gentle simmer over medium heat. You should see small bubbles rising, but the water should not be at a rolling boil.
- c.Crack each of the 8 eggs into a separate small bowl or ramekin. This makes it easier to gently slide them into the water.
- d.Create a gentle whirlpool in the water with a spoon. Carefully slide one egg into the center. Cook 2-3 eggs at a time to avoid overcrowding the pan.
- e.Poach for 3 minutes for a very runny yolk, or 4 minutes for a jammy, slightly set yolk.
- f.Using a slotted spoon, carefully lift each egg out of the water, allowing excess water to drain. Place them on a plate lined with a paper towel and season lightly with the remaining salt and pepper.
- 4
Step 4
- a.Assemble and Serve
- b.Arrange two toasted muffin halves on each of the four plates.
- c.Layer each muffin half with a slice of tomato, followed by several slices of avocado.
- d.Carefully place a warm poached egg on top of the avocado.
- e.Generously spoon the warm hollandaise sauce over each egg, allowing it to cascade down the sides.
- f.Garnish immediately with a sprinkle of smoked paprika and finely chopped fresh chives. Serve right away for the best experience.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best poached eggs, use the freshest eggs you can find. They have tighter whites that hold their shape.
- 2A splash of white vinegar in the poaching water helps the egg whites coagulate faster and more neatly.
- 3To prevent your hollandaise from breaking, ensure you add the hot butter *very* slowly in a thin stream while the blender is running.
- 4If your hollandaise does break, add a teaspoon of hot water or lemon juice and blend again on high for a few seconds to re-emulsify it.
- 5You can poach the eggs slightly ahead of time. Store them in a bowl of ice water to stop the cooking, then re-warm them for 30-60 seconds in the hot poaching water just before serving.
- 6Assemble the Benedicts just before serving to ensure the English muffins stay crisp and don't get soggy.
Adapt it for your goals.
Protein-Packed
Add a layer of crispy bacon, Canadian bacon, or smoked salmon on top of the tomato for a more traditional and hearty version.
Spicy CalifornianSpicy Californian
Add a thin slice of fresh jalapeño on top of the tomato and mix a pinch of chipotle powder into the hollandaise for a smoky kick.
Florentine FusionFlorentine Fusion
Replace the tomato slice with a layer of sautéed spinach (squeeze out all excess water) for a California-Florentine hybrid.
Why this is on our healthy list.
Rich in Healthy Fats
Avocado provides heart-healthy monounsaturated fats, which can help lower bad cholesterol levels. Egg yolks are also a source of healthy fats and choline, important for brain function.
Excellent Source of Protein
With at least two eggs per serving, this dish is packed with high-quality protein, essential for muscle building, repair, and keeping you feeling full and satisfied.
Packed with Vitamins and Minerals
This dish delivers a range of micronutrients. Eggs provide Vitamin D and B12, avocados offer potassium and Vitamin K, and tomatoes are rich in Vitamin C and the antioxidant lycopene.
Frequently asked questions
A typical serving (2 pieces) of California Eggs Benedict contains approximately 800-850 calories. The exact number can vary based on the size of the eggs, avocado, and the amount of butter used in the hollandaise sauce.