Bacon Avocado Eggs Benedict Recipe

Recipe By Slurrp

Bacon Avocado Eggs Benedict is a delicious twist on the classic Eggs Benedict. This recipe features crispy bacon, creamy avocado, and perfectly poached eggs, all topped with a rich and tangy hollandaise sauce. The combination of flavors and textures creates a mouthwatering breakfast or brunch dish that is sure to impress.

4.8
24 Rating -
Rate
Non Vegdiet
20minstotal
20m.total
Bacon Avocado Eggs Benedict
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ingredients serve

Ingredients for Bacon Avocado Eggs Benedict Recipe

  • 2 Slices Of Bacon
  • 1 Ripe Avocados, Sliced
  • 2 Large Eggs
  • 1 English Muffins, Split And Toasted
  • as required For The Hollandaise Sauce
  • 1.50 Large Egg Yolks
  • 1/2 tablespoon Lemon Juice
  • 1/4 cup Melted Butter
  • As required Salt And Pepper To Taste
  • as required Splash Of Vinegar For Poaching The Eggs

Directions: Bacon Avocado Eggs Benedict Recipe

Cooking Directions

  • STEP 1.Start by cooking the bacon until crispy and set aside.
  • STEP 2.Next, prepare the hollandaise sauce by whisking together egg yolks, lemon juice, and melted butter in a heatproof bowl over simmering water.
  • STEP 3.Toast English muffins and top each half with a slice of avocado and a piece of bacon.
  • STEP 4.Poach the eggs by bringing a pot of water to a gentle simmer, adding a splash of vinegar, and carefully cracking the eggs into the water. Cook for about 3-4 minutes until the whites are set but the yolks are still runny.
  • STEP 5.Assemble the Eggs Benedict by placing the poached eggs on top of the bacon and avocado, and drizzle with hollandaise sauce.
  • STEP 6.Serve immediately and enjoy!

Cooking Tips

  • To make the hollandaise sauce easier, use a blender or immersion blender instead of whisking by hand.
  • For perfectly poached eggs, crack each egg into a small bowl before adding it to the simmering water.
  • If you prefer a vegetarian version, you can omit the bacon and add some sautéed spinach or roasted tomatoes instead.

Storage and Serving

  • Bacon Avocado Eggs Benedict is best served immediately while the eggs are still warm and the hollandaise sauce is fresh.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • To reheat, gently warm the eggs and hollandaise sauce in a microwave or on the stovetop, being careful not to overcook the eggs.
Nutrition
value
78
calories per serving
6 g Fat7 g Protein< 1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    7g
  • Carbs
    < 1g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    < 1g
  • Protein
    7g
  • Fiber
    < 1g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    27mg
  • Iron
    < 1mg
  • Vitamin A
    8mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    30mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    10mg
  • Manganese
    < 1mg
  • Phosphorus
    96mg
  • Selenium
    20mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp