Pan-Seared Eggs Benedict with Avocado Hollandaise

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A fresh twist on the classic Eggs Benedict featuring perfectly pan-seared eggs topped with a creamy avocado-infused hollandaise sauce. This recipe, ready in about 25 minutes, combines large eggs, English muffins, ripe avocado into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 370 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large eggs
• 2, split English muffins
• 1/2, peeled and pitted ripe avocado
• 3 tbsp unsalted butter
• 1 tbsp lemon juice
• 2 egg yolks
• 2 tbsp water
• 1 tbsp white vinegar
• 1/4 tsp salt
• to taste black pepper
• 1 tbsp olive oil

The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Fill a medium saucepan with 2 inches of water and bring to a gentle simmer over medium heat. Add 1 tbsp white vinegar to the water to help egg whites coagulate.
2. Step 2: Crack 4 large eggs one at a time into small bowls. Create a gentle whirlpool in the simmering water and gently slide eggs into the water. Poach for 3-4 minutes until whites are set but yolks remain soft. Remove with a slotted spoon and drain on paper towels.
3. Step 3: Toast 2 split English muffins until golden and crisp, about 3-4 minutes using a toaster or under a broiler.
4. Step 4: In a blender, combine 1/2 ripe avocado, 2 egg yolks, 3 tbsp unsalted melted butter, 1 tbsp lemon juice, 2 tbsp water, and 1/4 tsp salt. Blend on high until smooth and creamy, about 30 seconds. Warm the sauce gently in a small saucepan over low heat, stirring often, until slightly thickened.
5. Step 5: Heat 1 tbsp olive oil in a skillet over medium heat. Pan-sear the poached eggs for 30 seconds per side to develop a slight crust.
6. Step 6: Assemble by placing the toasted English muffin halves on plates, topping each with a pan-seared egg, and drizzling generously with the creamy avocado hollandaise. Season with black pepper to taste and serve immediately.