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!
Just look at that amazing runny yolk!
Eggs Benedict with Bacon, Avodaise (Avocado Hollandaise) and Harissa
Eggs benedict with bacon in place of ham and a lemony avocado hollandaise (avodaise) sauce!
ingredients
- 1 medium avocado
- 1/4 cup lemon juice (~1 lemon)
- salt to taste
- water
- 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:
For the egg benedict:
directions
- 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.
- Cook the bacon and set aside on paper towels to drain.
- 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.
- Spread the harissa on the toast, top with the bacon, poached eggs, avocado hollandaise sauce and a dash of cayenne.
For the avocado hollandaise sauce:
For the egg benedict:
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How fabulous is this breakfast?! Love!!
That looks amazing! Great idea to use avocados for the sauce!
Love the avocado sauce! Yum!
Looks like a hearty and delicious breakfast. Blessings, Catherine
Omg, the avodaise!! So clever!!
this is gorgeous! And I love that avodaise!
My kind of breakfast, Kevin. Love this fresh take on a classic sauce!
This looks absolutely amazing!!! I have already everything but the bacon to make this!
What a crazy cool creation by you Kevin. Again! Love the sauce, and that bacon, wow.
I'm wondering how well that would taste with a toasted onion bagel instead of toast or English muffin.
What is harissa?
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.
Totally fabulous breakfast!
LOVING these eggs Bene Kevin. The harissa is a great addition.
Holly molly, this combo is the bomb. I need to show this to my hubby 🙂 He is going to flip. Great looking eggs benedict!!
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.
What does "warm wage: mean? I've never heard that term before.
Thank You!
Anonymous: Haha! Got to love autocorrect! That should be "warm water".
The avodaise looks great good! I shared this post on my blog's facebook and twitter pages.
https://www.facebook.com/HomeIsWhereIBelong
https://twitter.com/jewels0588
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