Pan-Seared Eggs Benedict with Avocado Hollandaise

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fresh twist on the classic Eggs Benedict featuring perfectly pan-seared eggs topped with a creamy avocado-infused hollandaise sauce. This breakfast ready in about 25 minutes combines large eggs, split English muffins, peeled and pitted 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.

Prep: 15 min Cook: 10 min Serves 2 Breakfast cuisine 370 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Pan-Seared Eggs Benedict with Avocado Hollandaise take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Pan-Seared Eggs Benedict with Avocado Hollandaise?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Pan-Seared Eggs Benedict with Avocado Hollandaise?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Eggs Benedict with Avocado Hollandaise for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Eggs Benedict with Avocado Hollandaise?

Breakfast breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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