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This avocado benedict is a fun and novel twist on the brunch classic. Crispy bacon, smooth avocado and poached egg, topped with buttery hollandaise. What could be better? The substitution of avocado instead of a muffin makes this recipe keto friendly too, with just 3.5g net carbs!
For this avocado benedict you need a few simple ingredients:
- Lemon juice
- Butter – unsalted is best, as there is already quite a bit of salt from the bacon
- Avocado – ripe but not overly soft
- Bacon – smoked or unsmoked are both fine
- Nutmeg – optional
- Parsley – optional
How do you make it?
As with a classic eggs benedict, this recipe does take a bit of prep to make from scratch as there are three key elements to cook:
- Bacon. I do this in the oven so I can pretty much forget about it while I get on with other things.
- Hollandaise sauce. You can buy this in jars and I know that the thought of making it is enough to turn some people completely off this recipe – but if you are careful and follow the instructions it’s really not that difficult (see tips below)
- Poached eggs. Again, another area that some people find tricky, but if you follow a few simple rules then you can guarantee success.
- Assemble the avocado benedict – place the avocado round side down on a plate, top with the bacon, then the poached egg, and drizzle the hollandaise over the top.
How do you stop the hollandaise from splitting?
Hollandaise sauce usually splits because you’ve added the fat too quickly or not whisked it enough as you’ve added it. It will look lumpy and pretty unhappy. to address this you can add a tablespoon of hot water (ideally just off the boil) and whisk everything vigorously until it’s combined.
Finally, don’t overheat the sauce. The eggs will cook and you’ll end up with a scramble. This cannot be fixed so don’t do it! When you make the hollandaise make sure that you are constantly whisking and watching it. As soon as it’s thick enough remove it from the heat.
What’s the best way to poach eggs?
There are a few things you can do to get the perfect poached eggs:
- Use the freshest eggs possible. Now, I have used eggs that are a couple of weeks old and had great results, but the fresher the better. Older eggs will be more watery which is when you get all those wispy white bits in the water.
- Strain the eggs. This might sound a bit weird but trust me, it really works. Use one of those mini fine mesh sieves over a mug and you’ll be left with the thicker part of the whites, but all the thin watery part will drain into the mug (which again, gets rid of the wispy white bits in the water)
- Add some apple cider vinegar to the water. This helps emulsify the egg whites, which basically just means everything keeps together more.
- Water temperature. I heat the water so a few bubbles are rising to the surface but not enough so that the water is rapidly moving – as that will break your egg up.
- Vortex, vortex, vortex. Spin that water. I use a small whisk and circle around the outside of the water fairly quickly so you have a good whirlpool in the middle. Then, very carefully, pour the egg in from a mug which is positioned just above the water. If you are making more than one egg then this isn’t ideal as you can only really do one at once. If you want to cook several at once then use a spoon to lightly spin around the egg after you’ve dropped it in, which will help the whites to form around the yolk so you get that great shape.
Products that work great for this recipe:
Avocado Multi Tool
Perfectly Poached Egg Set
This avocado benedict is a novel and delicious twist on the brunch classic. Crispy bacon, smooth avocado and poached egg, topped with buttery hollandaise. It’s also keto-friendly as an added bonus!
The default recipe serves one – although the hollandaise sauce recipe is quite large and could easily stretch to two portions.
Total carbs for this recipe are 11.2 and net carbs are just 3.5g
- 1/2 medium avocado
- 1 egg
- 2 pieces of smoked back bacon
- few sprigs of fresh parsley, finely chopped
- pinch nutmeg
For the hollandaise:
- 1 egg yolk (from a small egg, or just use half a yolk from a large)
- 1 tsp lemon juice
- 2 tbsp (30 g) butter
1. Preheat the oven to 200C / 400F. Line a baking tray with some foil or baking paper and lay the bacon in strips so the pieces aren’t touching each other. Place in the oven for 20 minutes.
2. While the bacon is cooking make the hollandaise. In a glass or metal bowl whisk together the egg yolk and lemon juice until pale and frothy. Melt the butter in the microwave in 5-10 second bursts until completely liquid and warm (but not boiling). In a small saucepan add a small amount of water and bring to a medium simmer. Place the bowl over the saucepan (make sure the bottom of the bowl isn’t touching the water) and add a little of the butter. Whisk together well and continue, adding a little butter at a time. Make sure to continually whisk the sauce and give a few seconds between each addition of butter. Continue whisking over the heat until you reach your desired consistency. Remove from the heat and cover with some foil to keep warm.
3. When the bacon is nearly ready then poach the eggs. Break the eggs into individual small bowls or mugs (one in each). Bring a pan of large water so it is just about to boil (when you can see a few bubbles coming up and some slight movement of the water, but not so much that the water is bubbling furiously). Use a spoon or whisk to stir the water in one direction around the outside of the pan so that it creates a ‘whirlpool’ inside the pan. Gently pour the egg into the middle of the whirlpool and allow to cook for 3 minutes which should give you a firm white and a runny yolk. If you want a firmer yolk then cook for an additional 30 seconds.
4. Slice the avocado in half, peel and remove the stone. Layer the bacon strips across the avocado and top with a poached egg. Spoon the hollandaise over the top and finish with some freshly milled black pepper and scatter over the parsley and nutmeg.
- When you are making the hollandaise do it at a time when you know you are not going to get distracted for a few minutes. Most issues will arise from leaving it unattended, not whisking it properly or letting it overheat.
- If you are making more than one poached egg then you can either cook them one by one, or, rather than spinning the water, drop each egg into the pan and use a spoon to very lightly spin the water around the egg to help the shape form. The shape may not be as perfect but it will still cook well!
- Add a tbsp of apple cider vinegar to the water of the poached egg to help them emulsify.
- Category: Brunch
- Method: Oven / hob
- Cuisine: American
- Serving Size: 1
- Calories: 600
- Fat: 45g
- Carbohydrates: 11g
- Protein: 20g
Keywords: benedict, eggs, avocado, brunch, breakfast, hollandaise