Eggs Benedict with Avocado Recipe

A delicious and simple eggs benedict recipe made with avocado, bacon and toasted French bread. No double boiler required.

Can we all agree that breakfast is the greatest meal of the day? I’m not talking about running out the door with a piece of toast on a Tuesday morning. I’m talking about lazy weekend brunch with cocktails.

Brunch is our favorite meal. It could be 4 o’clock in the afternoon and I’d still be ready to crush breakfast. Eggs benedict is by far Patty’s item of choice. While I love eggs benedict, I’m more of a “hungry man special” kind of guy. I want it all—bacon, eggs, sausage, toast, and home fries. I can’t stand choosing between bacon or sausage. I WANT BOTH, WE ALL WANT BOTH.

Anyway, Patty and I went out for brunch with friends this Summer at tavern in Providence, Rhode Island. It was her breakfast that eventually inspired eggs benedict with avocado. This particular eggs benedict recipe consisted of poached eggs served on toasted French bread topped with sliced avocado and of course, hollandaise sauce. I have never tasted anything like it. It was phenomenal. Bacon was my own personal addition, because breakfast is better with bacon.

INGREDIENTS :

• 1 teaspoon distilled white vinegar
• 4 strips bacon, halved
• 4 slices french bread, cut 1 inch thick and toasted
• 1 avocado, sliced into 12 wedges
• butter to spread on french bread
• 1 tablespoon finely chopped fresh parsley for garnish
• hollandaise sause
• 2 egg yolks
• 1 1/2 tablespoons lemon juice
• pinch of ground black pepper
• dash of worcestershire sauce
• 1/2 tablespoon water
• 1 stick of butter, melted
• pinch of salt

INTRUCTIONS :

1. For the Hollandaise sauce, whisk the egg yolks, lemon juice, Worcestershire sauce, salt, and pepper together in a stainless steel bowl. Place the bowl on top of a medium-sized saucepan containing lightly simmering water (or a double boiler,) the water should not touch the bottom of the bowl.
2. Continue to whisk. Be careful not to let the eggs get too hot or they will scramble and separate. Add the melted butter, whisking constantly until the sauce is thickened and the volume has increased.
3. Remove bowl from the heat, cover and set aside until ready to serve. If sauce gets too thick, whisk in a little warm water before serving.
4. Fry the bacon in a medium skillet and toast the French bread directly on the oven rack under the broiler, about 5 minutes.
5. Meanwhile, begin to poach eggs. Fill a large saucepan with 3-4 inches of water, bring to a simmer and add vinegar. Break each egg and carefully place in the water and cook for 2 1/2 to 3 minutes. Carefully remove with a slotted spoon and set aside (crack eggs into small prep bowls ahead of time for easy adding to the simmering water).
6. Butter each slice of french bread, top with a slice of halved bacon, 3 avocado slices, one poached egg, and drizzle with hollandaise sauce. Sprinkle with fresh parsley and serve immediately.

More Deliciouse Recipe Eggs Benedict with Avocado Recipe @ kitchenswagger.com