Lighter/Better Eggs Benedict with Avocado “Hollandaise”

DESCRIPTION

For this dish, make your own Whole-Wheat Walnut Artisan Bread well ahead of time (it’s surprisingly easy and fun!) or purchase a good-quality artisan walnut bread. Make the “Hollandaise”, then place a few slices of bread in the toaster before you begin poaching the eggs, so everything will be ready to assemble at the right time.

Total Time
25 Mins
Serves
4
Meal
Breakfast Brunch

Total Time

Prep Time
15 Mins
Cook Time
10 Mins
Total Time
25 Mins

Nutrition

Calories
510 cal
Total Fat
31 g
Polyunsaturated Fat
12 g
Cholesterol
350 mg
Sodium
460 mg
Carbohydrates
37 g
Dietary Fiber
10 g
Protein
22 g

Ingredients

  • 2 avocados, medium, perfectly ripe (heavy for their size, and give ever-so-slightly when gently squeezed)
  • 2-3 teaspoons lemon or lime juice, fresh
  • 3 tablespoons Greek yogurt, nonfat
  • Scant 1/4 teaspoon salt
  • Scant 1/4 teaspoon garlic, crushed, optional
  • 8 slices of California walnut bread, thin, sliced, toasted
  • 8 eggs, large, very fresh
  • Cayenne for sprinkling

Preparation

  1. (You will make the “Hollandaise” first and set it aside at room temperature.) Peel and pit your perfectly ripe avocado, and add to the bowl of a food processor; add the lemon juice, yogurt, salt and garlic and process until very smooth and silky. Season to taste adding more lemon juice if necessary. If the flavor is good but it’s still a little thick, add a teaspoon or two of water. Set aside.
  2. Fill a 10-inch skillet or sauté pan with water. Add 1 1/2 teaspoons vinegar and 1/2 teaspoon salt and bring it to a boil, then lower the heat to a very slow simmer.
  3. Use cold, fresh eggs. Break them into a saucer and then slide them into the simmering water. (If the eggs cling to the bottom of the pan, gently nudge them with a rubber spatula until they let go. You can also push the whites toward the yolks to help them hold their shape. Don’t worry if a yolk accidentally breaks–it will seal itself up again.)
  4. Simmer until the whites are firm, about 4 minutes, then use a slotted spoon to remove the eggs and place them on a clean, folded towel to dry briefly before serving. (If you prefer, you can dip the eggs in a bowl of warm water first, to rinse off the vinegar flavor.)
  5. Serve immediately, placing 2 eggs over the toasted bread for each serving, and topping the eggs with a generous helping of the “Hollandaise.” Sprinkle a little cayenne pepper on top to garnish.