Hashbrown Avocado Eggs Benedict Recipe
This Hashbrown Avocado Eggs Benedict recipe offers a delicious twist on the classic breakfast dish by replacing English muffins with crispy hash brown patties and incorporating creamy avocado slices. Topped with perfectly poached eggs and a rich homemade hollandaise sauce, this dish is a delightful combination of textures and flavors, perfect for an indulgent brunch or special breakfast.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 3 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Hash Browns and Toppings
- 3 hash brown patties OR 3 English muffins, split
- 1 avocado, sliced
- 2 tomatoes, sliced
- Kosher salt, to taste
- Cayenne powder, to taste
- Pepper, to taste
For the Hollandaise Sauce
- ½ cup unsalted butter
- 3 egg yolks
- 2 tablespoons lemon juice
For Poached Eggs
- 6 eggs
- 2 tablespoons white distilled vinegar
Instructions
- Prepare the Hollandaise Sauce: In a small saucepan, melt the unsalted butter over low heat until fully melted and warm. In a heatproof bowl, whisk together the 3 egg yolks and 2 tablespoons lemon juice until the mixture thickens slightly and becomes pale. Slowly drizzle the melted butter into the egg yolks while continuously whisking to create a smooth, creamy sauce. Keep warm.
- Poach the Eggs: Fill a large skillet or shallow pan with water and bring it to a gentle simmer. Add 2 tablespoons white distilled vinegar to the water to help the eggs coagulate. Crack each egg into a small bowl, then gently slide them one at a time into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove eggs with a slotted spoon and drain on a paper towel.
- Cook the Hash Browns or Toast English Muffins: If using hash brown patties, cook them according to the package instructions or pan-fry them in a skillet until golden and crispy on both sides. If using English muffins, toast them until golden brown.
- Assemble the Eggs Benedict: Place the cooked hash brown patties or toasted English muffin halves on a serving plate. Layer each with slices of ripe avocado and tomato. Place two poached eggs on top of each base.
- Finish and Season: Generously spoon the warm hollandaise sauce over the eggs. Season with kosher salt, freshly ground pepper, and a pinch of cayenne powder to taste. Serve immediately for best flavor and texture.
Notes
- Use fresh eggs for the best poaching results.
- If you prefer, you can substitute regular vinegar with apple cider vinegar for a milder flavor in poaching water.
- The hollandaise sauce should be kept warm but not hot to prevent curdling.
- You can customize by adding smoked salmon or ham for a variation.
- Cayenne powder is optional and can be adjusted according to heat preference.
