Eggs Benedict with Bacon, Avodaise (Avocado Hollandaise) and Harissa

Eggs Benedict with Bacon, Avodaise (Avocado Hollandaise) and Harissa
Avocados have to be one of my favourite foods so when I came across the idea of an avocado hollandaise sauce I just had to try it! A hollandaise sauce is a lemony sauce that is made by emulsifying eggs with a ton of butter that is decadently good but a little rich so a lighter and healthier version using avocados sounded amazing! This avocado hollandaise, I am going to call it an avodaise sauce, is a super simple mixture of pureed avocado and lemon juice along with some water to thin it to the consistency of a sauce and simply irresistible.

One of the classic dishes that a hollandaise sauce is used in is eggs benedict, consisting of english muffins, ham and poached eggs in addition to the sauce, and it was the perfect dish to try the avodaise sauce on. Although ham is great in eggs benedict, bacon goes so well with avocados so I could not resist going with that instead and I added a hit of harissa for a spicy kick. I have to say that this avodaise sauce is even better than the original and it is absolutely divine in bacon eggs benedict!

Eggs Benedict with Bacon, Avodaise (Avocado Hollandaise) and Harissa

Eggs Benedict with Bacon, Avodaise (Avocado Hollandaise) and Harissa
Just look at that amazing runny yolk!

Eggs Benedict with Bacon, Avodaise (Avocado Hollandaise) and Harissa
Eggs Benedict with Bacon, Avodaise (Avocado Hollandaise) and Harissa

Eggs Benedict with Bacon, Avodaise (Avocado Hollandaise) and Harissa

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 2

Eggs benedict with bacon in place of ham and a lemony avocado hollandaise (avodaise) sauce!

    For the avocado hollandaise sauce:
  • 1 medium avocado
  • 1/4 cup lemon juice (~1 lemon)
  • salt to taste
  • water
  • For the egg benedict:
  • 4 slices bread or 2 english muffins (gluten-free for gluten-free), lightly toasted
  • 4 tablespoons harissa (optional)
  • 8 strips bacon
  • 4 eggs, cracked
  • cayenne to taste
    For the avocado hollandaise sauce:
  1. Puree the avocado, lemon juice and salt in a food processor or blender until smooth adding enough water to give it a tick sauce like consistency.
  2. For the egg benedict:
  3. Cook the bacon and set aside on paper towels to drain.
  4. Bring a large pot of water to a boil, swirl the water, drop an egg in a and let it cook until the whites are set and the yolks are done to your preference, about 2-4 minutes, remove and repeat for the remaining eggs.
  5. Spread the harissa on the toast, top with the bacon, poached eggs, avocado hollandaise sauce and a dash of cayenne.

Tip: Let the poached eggs sit in a bowl of warm water so that they stay warm while you cook all of them.
Nutrition Facts: Calories 546, Fat 35.4g (Saturated 9.2g, Trans 0), Cholesterol 343mg, Sodium 701mg, Carbs 37.4g (Fiber 9.5g, Sugars 3.9g), Protein 23.6g
Nutrition by: Nutritional facts powered by Edamam


Jenny said...

How fabulous is this breakfast?! Love!!

Librarian Lavender said...

That looks amazing! Great idea to use avocados for the sauce!

Maria said...

Love the avocado sauce! Yum!

Catherine said...

Looks like a hearty and delicious breakfast. Blessings, Catherine

Julie @ Table for Two said...

Omg, the avodaise!! So clever!!

Heather Christo said...

this is gorgeous! And I love that avodaise!

Aimee said...

My kind of breakfast, Kevin. Love this fresh take on a classic sauce!

The Lady Olive said...

This looks absolutely amazing!!! I have already everything but the bacon to make this!

Matt Robinson said...

What a crazy cool creation by you Kevin. Again! Love the sauce, and that bacon, wow.

Anonymous said...

I'm wondering how well that would taste with a toasted onion bagel instead of toast or English muffin.

francancook said...

What is harissa?

Kevin Lynch said...

francancook: Harissa is a red bell pepper and chili pepper sauce. You can easily omit it or use a salsa if you want some heat.

Gaby said...

Totally fabulous breakfast!

marla {Family Fresh Cooking} said...

LOVING these eggs Bene Kevin. The harissa is a great addition. said...

Holly molly, this combo is the bomb. I need to show this to my hubby :-) He is going to flip. Great looking eggs benedict!!

The Short (dis)Order Cook said...

You surprised me a bit there. I thought the avoidaise, would be more difficult. Sounds nice and easy and I'm down with the whole dish. Spicy, creamy, salty. Perfect breakfast.

Anonymous said...

What does "warm wage: mean? I've never heard that term before.

Thank You!

Kevin Lynch said...

Anonymous: Haha! Got to love autocorrect! That should be "warm water".

Anonymous said...

The avodaise looks great good! I shared this post on my blog's facebook and twitter pages.

jannn said...

LOOKS FAB...but I would also like a hollandaise-ish sauce without avocado that can be served cold - so that I can use it instead of mayo in coleslaw, for example

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