Tomato-Avocado Eggs Benedict

Serves 4
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Dietary Gluten-free
Meal type Breakfast
Tomato-Avocado Eggs Benedict- a fresh twist on an old favorite. Covered in a gluten-free lemon buttery hollandaise sauce, this is one tasty breakfast dish!


Hollandaise Sauce

  • 4 Large egg yolks
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1/2 cup unsalted butter
  • pinch cayenne pepper
  • pinch salt

Eggs Benedict

  • 4 Large eggs
  • 1 Large tomato
  • 1 Medium avocado (firm but ripe)
  • 2 gluten-free English muffins (split to make four halves)
  • sea salt & cracked pepper (to taste)


Hollandaise Sauce
Step 1
Place egg yolks and lemon juice in a stainless steel bowl and whisk vigorously until mixture thickens and doubles in volume.
Step 2
Place egg mixture in a double boiler over simmering water. Do not let pan touch the water. whisk rapidly while slowly stirring in the melted butter. Do not allow the eggs to get too hot and scramble.
Step 3
Remove from heat and gently stir in cayenne pepper, salt and pepper. Cover and place in a warm spot until ready for use. If sauce thickens too much add a few drops of warm water and whisk.
Eggs Benedict
Step 4
Slice tomato and avocado 1/4" thick. Place on a cookie sheet and salt and pepper the top. Place under the broiler on low for approximately 10 minutes or until edges of avocado begin to turn slightly brown.
Step 5
In a large frying pan, crack each egg into a non-stick sprayed ring, (e.g. English muffin rings or wide-mouthed jar ring.) Slightly poach the eggs by placing a small amount of water into the frying pan and covering with a lid. Cook egg 1-3 minutes depending on preference of yolk.
Step 6
Cook English muffins in toaster until slightly brown and crisp.
Step 7
On a plate layer English muffin, small amount of hollandaise sauce, fried egg, tomato, avocado, and finish with hollandaise sauce.