California Eggs Benedict Recipe

smoked salmon

🥗Healthier: grilled chicken

💰Cheaper: canned tuna

Grilled chicken provides lean protein while canned tuna is budget-friendly.

hollandaise sauce

🥗Healthier: yogurt-based sauce

💰Cheaper: mayonnaise

Yogurt-based sauce reduces calories and adds tanginess.

Preheat the oven to 350 degrees.

Slice the sourdough bread and drizzle with extra virgin olive oil and a little salt.

Place the bread in the oven to toast until crunchy on top.

Melt 8 ounces of butter for the hollandaise sauce.

Separate 2 large eggs, placing the yolks in a food processor.

Add the juice of 1 lemon and 2 teaspoons of smooth Dijon mustard to the food processor.

Add 1 teaspoon of salt to the mixture in the food processor.

Pulse the mixture until smooth and incorporated.

Slowly drizzle in the melted butter while the food processor is running until the hollandaise sauce is thick and smooth.

Remove the toasted bread from the oven and set aside.

Cut the ripe avocado in half, remove the pit, and scoop the flesh out of the skin.

Mash the avocado with a little lemon juice, olive oil, salt, and pepper to taste.

In a pot, heat water to 185 degrees, adding a little salt and a splash of champagne vinegar.

Create a swirl in the water and gently drop in the egg to poach.

Keep the water swirling to help the egg whites wrap around the yolk.

Once the egg is cooked, use a spoon to trim any drippy bits off the bottom for a clean poached egg.

Assemble the dish by smearing the mashed avocado on the toasted sourdough, placing the poached egg on top, and drizzling with hollandaise sauce.

Garnish with sliced radishes, Serrano chilies, chili flakes, and fresh basil leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens