Healthy Benedict

1 Star2 Stars3 Stars4 Stars5 Stars (2)Loading... Read Comments


Serves: 6
12    large eggs
1 1/2    heirloom cherry tomatoes (or grape tomatoes)
  Fresh California Avocados*, peeled, pitted and cut in half lengthwise
Tbsp.  rice or grape seed oil (or other neutral oil)
oz.  cilantro shoots or cilantro leaves
    Salsa Verde, recipe follows
Tbsp.  white wine vinegar
  As needed  Salt and pepper to taste
    Salsa Verde (Yield: 3 1/4 cups)
As needed  tomatillos, husks removed and washed
oz.  jalapeno, cut into large pieces
12  oz.  yellow onion, quartered
1/2  oz.  cilantro
  lime, zested and juiced
oz.  Extra virgin olive oil

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


Salsa Verde:

  1. Preheat broiler.
  2. Toss tomatillos, jalapeno, and onion with 1 tablespoon of the neutral oil in a bowl. Sprinkle with salt and pepper. Transfer to a baking sheet. Place under broiler for 5-8 minutes, turning pieces halfway through.
  3. Transfer ingredients to a blender or food processor and puree. While the blender/processor is on, slowly drizzle in the extra virgin olive oil. Add the cilantro and blend until chopped.
  4. Remove from blender/processor and mix in the lime zest and juice. Add salt and pepper to taste.


  1. Bring 4 cups of water, the white wine vinegar, and a pinch of kosher salt to a simmer in a medium pot.
  2. Once the water is simmering, stir with a spoon to create a whirlpool. Crack one egg at a time into the whirlpool (cook 2 at a time). Gently simmer for 3-4 minutes for a runny yolk.
  3. Remove from water onto a paper towel to absorb the excess water. (This can be done in advance if the eggs are placed into an ice bath immediately. Gently rewarm in simmering water when ready to serve.)

To Assemble:

  1. While the eggs are poaching, prepare the cherry tomatoes. Preheat the broiler. Toss the tomatoes with 2 tablespoons of neutral oil and a pinch of kosher salt. Spread tomatoes on a baking sheet and under the broiler for 2-3 minutes until the skins blister and split. Remove from broiler, set aside. (Alternately, you can use a handheld torch to char the tomatoes.)
  2. Ladle about 4 oz. of the Salsa Verde onto each plate. Make thin lengthwise slices on each Fresh California Avocado half. Scoop fruit intact from each half, then fan each half and place one half on top of the Salsa Verde on each plate.
  3. Divide the tomatoes among the plates. Place a poached egg on each fanned avocado half and drizzle with more Salsa Verde. Garnish with cilantro shoots or cilantro leaves. Sprinkle with salt and pepper.
  4. Serve immediately.

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

Kyle Rourke

Chef Kyle Rourke, Red Star Tavern, Portland OR

Read All Posts


Other categories