California Avocado Eggs Benedict

1 Star2 Stars3 Stars4 Stars5 Stars (7)Loading... Read Comments
 California Avocado Eggs Benedict

Leigh Ann notes, “The creamy avocados and the lemony yogurt sauce make this a refreshing rich new breakfast solution! My family gave it two thumbs up!”


Serves: 2
1/3  cup  Greek yogurt
tsp.  milk
  As needed  Cayenne pepper, to taste
Tbsp.  lemon juice
tsp.  unsalted butter
  whole wheat English Muffins
  slices Canadian bacon
  ripe, Fresh California Avocados*, sliced and fanned out
  As needed  sea salt
  As needed  freshly ground black pepper

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. In a bowl, combine yogurt, milk, cayenne pepper and lemon juice. Mix well. Pour into small pitcher.
  2. Boil water in an egg poaching pan. Lightly rub butter in each cup. Carefully crack eggs into cups. Poach eggs to desired doneness.
  3. Meanwhile, toast English muffin halves. Top each muffin with Canadian bacon slices and a poached egg. Add avocado slices, salt and pepper and ladle sauce over top.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Leigh Ann

Fresh Ideas with Leigh Ann

Read All Posts


Other categories