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

[heart_this] · May 14, 2014 · 25 Comments

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

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

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!

ingredients
    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
directions
    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
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Avocado, Bacon, Breakfast, Egg, Food, Gluten-free, Low-carb, Recipe

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Reader Interactions

Comments

  1. Jenny says

    May 14, 2014 at 12:40 pm

    How fabulous is this breakfast?! Love!!

    Reply
  2. Librarian Lavender says

    May 14, 2014 at 12:46 pm

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

    Reply
  3. Maria says

    May 14, 2014 at 1:09 pm

    Love the avocado sauce! Yum!

    Reply
  4. Catherine says

    May 14, 2014 at 1:12 pm

    Looks like a hearty and delicious breakfast. Blessings, Catherine

    Reply
  5. Julie @ Table for Two says

    May 14, 2014 at 1:13 pm

    Omg, the avodaise!! So clever!!

    Reply
  6. Heather Christo says

    May 14, 2014 at 1:29 pm

    this is gorgeous! And I love that avodaise!

    Reply
  7. Aimee says

    May 14, 2014 at 1:30 pm

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

    Reply
  8. The Lady Olive says

    May 14, 2014 at 2:36 pm

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

    Reply
  9. Matt Robinson says

    May 14, 2014 at 4:28 pm

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

    Reply
  10. Anonymous says

    May 14, 2014 at 8:44 pm

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

    Reply
  11. francancook says

    May 14, 2014 at 8:59 pm

    What is harissa?

    Reply
  12. kevin says

    May 14, 2014 at 9:07 pm

    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.

    Reply
  13. Gaby says

    May 15, 2014 at 12:43 am

    Totally fabulous breakfast!

    Reply
  14. marla {Family Fresh Cooking} says

    May 15, 2014 at 1:17 am

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

    Reply
  15. eatgood4life.blogspot.com says

    May 16, 2014 at 3:10 pm

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

    Reply
  16. The Short (dis)Order Cook says

    May 16, 2014 at 6:40 pm

    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.

    Reply
  17. Anonymous says

    June 2, 2014 at 9:44 pm

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

    Thank You!

    Reply
  18. kevin says

    June 5, 2014 at 1:42 pm

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

    Reply
  19. Anonymous says

    August 12, 2014 at 1:13 pm

    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

    Reply
  20. Anonymous says

    January 11, 2016 at 4:17 pm

    Here's an idea. Use English Muffins and lightly toast them, then melt some smoked cheddar on them under a broiler or toaster oven. Instead of ham or bacon, use thin sliced smoked salmon. Then add the poached eggs and avodaise. I'm going to try it tomorrow morning.

    Reply
  21. timmychoo says

    August 8, 2016 at 4:16 am

    Since these are low carb recipes, why aren't you posting the amount of carbs per serving in each recipe?

    Reply
  22. jannn says

    April 8, 2017 at 10:55 pm

    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

    Reply
  23. Paul Honeycutt says

    June 5, 2018 at 10:02 pm

    Try salmon rather then ham or bacon.

    Reply

Trackbacks

  1. Avocado, Egg And Bacon Recipes To Make Your Food Delicious - Craft Ideas says:
    December 21, 2019 at 2:12 am

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    April 16, 2021 at 9:30 am

    […] Eggs Benedict with Avocado Hollandaise by Closet Cooking. The lemony green avocado hollandaise is what makes this recipe stand-out. It also has bacon in place of ham and added harissa for a little kick of spice. […]

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