Hashbrown Avocado Eggs Benedict Recipe

If you’ve ever dreamed of elevating your brunch game with a dish that’s creamy, crispy, tangy, and downright irresistible, this Hashbrown Avocado Eggs Benedict Recipe is exactly what your weekend mornings need. It takes the classic Eggs Benedict into a fresh and exciting direction by swapping the usual English muffins for golden hashbrown patties and layering on ripe avocado and juicy tomatoes. Each bite offers a perfect harmony of textures and flavors—a rich hollandaise sauce, smooth avocado, crisp hashbrowns, and perfectly poached eggs come together to create a dish that’s both satisfying and comforting, guaranteed to impress anyone lucky enough to share your table.

Ingredients You’ll Need

This Hashbrown Avocado Eggs Benedict Recipe starts with simple ingredients that work beautifully together to create a perfectly balanced dish. Each component plays a crucial role from the crispy base to the luscious sauce, ensuring every bite is as delicious as the last.

• Unsalted butter (½ cup): Provides the rich foundation for the creamy hollandaise sauce, giving it that silky, indulgent texture.
• English muffins or hash brown patties (3): Using hash brown patties adds a delightful crunch and a twist on tradition, while English muffins give you the classic base.
• White distilled vinegar (2 tablespoons): Essential for poaching eggs perfectly, helping the whites set neatly around the yolks.
• Eggs (6): The star of the show — perfectly poached for that luscious, runny yolk.
• Egg yolks (3): Combined with butter and lemon juice to create that classic hollandaise richness.
• Lemon juice (2 tablespoons): Adds a zesty brightness that cuts through the richness of the sauce and avocado.
• Avocado (1, sliced): Creamy texture and mild flavor balance the salty and tangy elements perfectly.
• Tomatoes (2, sliced): Add freshness, a pop of color, and slight acidity to the plate.
• Kosher salt: To season and enhance every ingredient naturally.
• Cayenne powder: A subtle kick of heat that livens up the hollandaise and overall dish.
• Pepper: Freshly cracked for gentle warmth and depth.

How to Make Hashbrown Avocado Eggs Benedict Recipe

Step 1: Prepare the Hollandaise Sauce

First things first, start by melting the unsalted butter slowly until it’s hot but not browned. In a separate bowl, whisk together the egg yolks and lemon juice until the mixture is light and frothy. Slowly drizzle in the warm butter while whisking constantly to create a smooth, velvety hollandaise sauce. Season with a pinch of kosher salt, cayenne powder, and freshly cracked pepper. Keep the sauce warm while you move on to the other steps.

Step 2: Poach the Eggs

Fill a wide skillet or saucepan with water and bring it to a gentle simmer; add the white distilled vinegar—it helps the egg whites hold their shape. Crack each egg into a small bowl then carefully slide them one at a time into the water. Poach for about 3-4 minutes until the whites are firm but the yolks still have that perfect runny center. Use a slotted spoon to transfer the eggs onto a paper towel to drain excess water.

Step 3: Crisp the Hashbrowns or Toast the English Muffins

If you’re going with hash brown patties, cook them in a lightly oiled pan over medium heat until they’re crispy and golden on both sides—this will add an irresistible crunch. If you prefer English muffins, toast them to your liking so they’re warm and slightly crisp, providing a sturdy, comforting base for the toppings.

Step 4: Layer the Ingredients

Place the hashbrown patties or toasted English muffin halves on plates. Top each with a few slices of creamy avocado and juicy tomatoes. Then gently lay a perfectly poached egg on top. Finally, drizzle each stack generously with the warm hollandaise sauce, letting it cascade down the layers.

How to Serve Hashbrown Avocado Eggs Benedict Recipe

Garnishes

Simple garnishes like a sprinkle of fresh chopped chives or a dusting of smoked paprika can elevate the dish visually and flavor-wise. A few microgreens or arugula leaves also add freshness and a lovely contrast to the richness of the hollandaise and avocado.

Side Dishes

This dish invites a few lighter sides such as a crisp green salad with citrus vinaigrette or roasted asparagus spears. Fresh fruit, such as orange segments or berries, also pairs well to balance the richness with natural sweetness and acidity.

Creative Ways to Present

For a fun twist, try serving individual portions stacked high on small plates for a brunch buffet or assemble mini versions using bite-sized hashbrown rounds. You can also layer it over sautéed spinach or bed it on grilled sourdough toast for a rustic approach.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers, store components separately for the best quality. Keep the hollandaise sauce in an airtight container in the refrigerator for up to 2 days, and the poached eggs and hashbrowns wrapped individually to preserve their texture.

Freezing

While you can freeze the hashbrown patties ahead of time if homemade, it’s not recommended to freeze the assembled dish or hollandaise sauce, as the texture tends to break down. Fresh is best for the full flavor experience of this Hashbrown Avocado Eggs Benedict Recipe.

Reheating

Gently reheat hashbrowns in a skillet or oven to restore crispness. Warm the hollandaise sauce slowly over low heat while stirring constantly to avoid breaking the sauce. Poached eggs are best enjoyed freshly made but can be warmed briefly in hot water for about a minute if needed.

FAQs

Can I use store-bought hashbrowns for this recipe?

Absolutely! Store-bought hashbrown patties are a convenient choice and work wonderfully, especially if you crisp them up well in a pan to add texture.

How do I know when the hollandaise sauce is done?

The hollandaise should be smooth, creamy, and glossy without any lumps. It coats the back of a spoon nicely and has a slight lemony tang balanced by rich butter flavor.

Is there a substitute for the vinegar in poaching water?

White distilled vinegar is ideal because it’s flavor-neutral and effective at setting the egg whites, but you can also use white wine vinegar in a pinch—just avoid anything too strong or flavored.

Can I make this recipe vegan or dairy-free?

For a vegan version, you’d need to swap eggs and hollandaise with plant-based alternatives, which would change the dish significantly. Using dairy-free butter and avocado still works well for richness, but this particular recipe shines with its classic ingredients.

What type of tomatoes works best here?

Choose ripe, firm tomatoes like vine-ripened or heirloom varieties for the best flavor and texture. Their sweetness and juiciness complement the creamy avocado and buttery sauce perfectly.

Final Thoughts

This Hashbrown Avocado Eggs Benedict Recipe is a fantastic way to reinvent a brunch classic with fresh ingredients and bold textures. It’s both comforting and exciting, and once you try it, you’ll wonder why you ever settled for anything less. Invite some friends or family over, treat yourself to this flavorful delight, and watch it become a new favorite that brightens your mornings.

Print