Avocado Eggs Benedict With Greek Yogurt Hollandaise

Avocado Eggs Benedict

When I lived in Park Slope, I used to often meet my cousin and friends for brunch at one of my favorite cozy neighborhood spots. Sadly, about a 6 months into living there, this spot disappeared, and along with it went one of my favorite breakfast dishes, avocado eggs benedict. I’ve always loved eggs benedict, particularly that tangy, creamy sauce that brings the whole dish together- and this place took it one step further by substituting the ham for some melt in your mouth avocado. This Sunday, I woke up craving a hearty meal, but with a bike ride to Governor’s Island in my afternoon plans, I didn’t want the weigh myself down with an unhealthy breakfast. So, I did a little bit of research for a healthier version of the typical hollandaise sauce and found the perfect solution. This Greek yogurt hollandaise made with a dash of agave was right up my alley. Continuing on the path to a healthy breakfast, I incorporated one of my favorite Ezekiel sprouted grain breads, Genesis English Muffins, which are packed with nutrients and protein. The sprouting process of the grains activates beneficial enzymes and nutrients and increases proteins, and with no added flour, this bread will not slow you down. In fact, it will give you the energy you need to start your day. Itching to add a little more flavor to this breakfast, I sauteed some tomatoes and shallots with a little Worcestershire sauce, laid them between the avocado and poached egg and topped it all with the healthy hollandaise. When I took the first bite, I was comforted by the idea that a healthy, filling breakfast that doesn’t make you lethargic can in fact taste fantastic. The flavors in this weren’t exactly that of your typical eggs benedict, but in my humble opinion, they were just as mouthwatering, if not more so. Here’s how to make it…

2 eggs
2 tbs white vinegar
2 sprouted grain english muffins
1 tomato chopped
1 large shallot chopped
1 tsp Worcestershire sauce
1/2 tbs extra virgin olive oil
1/2 an avocado sliced thinly
salt and pepper to taste

Sauce ingredients adapted from A Food Centric Life:
3/4 cup plain low fat or non-fat Greek yogurt
3 large or extra large fresh egg yolks
1 tablespoon fresh squeezed lemon juice
1 generous teaspoon smooth Dijon mustard
2 tablespoons melted unsalted butter
1/4 teaspoon agave
1/4 teaspoon kosher salt
Pinch of pepper
Dash of hot sauce like Tabasco
Dash of Worcestershire sauce

Fill a medium (about 4 quart) saucepan with two inches of water. Choose a stainless steel bowl that will sit partially inside of the saucepan without touching the water to create a double boiler. Fill the pan without about two inches of water and bring to a boil, then turn down to a simmer. In the bowl, whisk the yogurt and egg yolks together until smooth. Whisk in lemon juice, mustard, melted butter, sugar, salt, pepper, hot sauce and Worcestershire sauce. Place the bowl over the simmering water and cook the Hollandaise until thick and creamy, about 6 minutes. it should coat the back of a spoon when it’s ready. Dip the back of a spoon into the sauce and draw your finger across it. If the line holds its ready.

In a pot, bring about 3 inches of water and 2 tbs of white vinegar to boil. While water and vinegar is heating up, heat olive oil over medium-high heat in a pan and add tomatoes and shallots. Sautee for a few minutes and reduce heat to low-medium, add a dash or two of Worcestershire sauce and salt and pepper and let sit over heat, mixing so it doesn’t burn or stick to pan. Place english muffins in the toaster or oven and toast to desired consistency. Softer is better for this so you can easily cut through it. While english muffins are toasting and the tomatoes and onions are over low heat, crack 2 eggs into 2 separate cups, reduce water and vinegar to a simmer and pour eggs in, using a spoon to bring the whites towards the yolk. Let cook for 3-4 minutes. Remove tomatoes and shallots from heat if you haven’t done so already. Place english muffins on plate, top with avocado slices, tomatoes and shallots and poached egg. Pour hollandaise sauce on top and serve.

This entry was posted in Recipes.

4 comments

  1. ElissaM says:

    This eggs benedict and greek yogurt hollandaise sauce looks amazing! Whenever I go out for brunch I always order some version of this dish. I recently had it with a smoked white fish cake over the poached eggs & sauce. I love it with avocados and tomatoes too!! Will be trying it soon!

  2. JennyK says:

    I’ve been making a version of greek yogurt hollandaise sauce for a long time, but it seemed to be missing something. This recipe sounds like it has what it needs. Thank you!

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