Here’s a fresh twist on the standard Eggs Benedict: replace the ham with tomato and avocado. Using a gluten-free English muffin (click on it for my English Muffin recipe), then layer it with fresh veggies and top it off with a delicious gluten-free hollandaise sauce, you have the makings of one delicious Tomato-Avocado Eggs Benedict on your plate! I found the gluten-free hollandaise sauce recipe on the Food Network created by Tyler Florence and it is delish! I served this dish up for my hubby this morning. He took one bite, set his fork down, looked into my eyes and said, “I Love You!” Well I guess the old adage the way to a man’s heart is through his stomach just might be true in this case.

Make the hollandaise sauce first, but you must be careful to not over cook it. If it becomes too thick, whisk in a tiny amount of water. I whisked in a slight amount of warm water right before serving in order to make it a little runnier. This made it easier to run down the sides of the Tomato-Avocado Eggs Benedict as pictured above.

Gluten-free Hollandaise Sauce
A tangy-buttery hollandaise is the perfect topping for Tomato-Avocado Eggs Benedict.

Slice your tomato and avocado to about 1/4 inch slices. Place them on a cookie sheet and set them under the broiler on a low setting just until the edges of the avocado begin to turn light brown (approximately 10 minutes).

Broiled Tomato and Avocado
Lightly salt and peppered tomato and avocado under the broiler.

If you don’t have gluten-free English muffins handy, you can always create a circle out of a slice of gluten-free bread and toast it. I like to fry my eggs in English muffins rings so it comes out in a perfect circle. Spray your pan and the ring with a non-stick spray so the egg slips out easy. If you don’t have English muffin rings, wide-mouthed jar lid rings work well too. I also like to slightly poach my egg. After I crack the egg and the yolk, I add a small amount of water into the outer part of the fry and cover it with a lid during the cooking process.

Making a Perfect Egg in a Circle
Create a perfect egg for topping your English muffin by using an English muffin ring.

Spread a small amount of gluten-free hollandaise sauce on top of your toasted english muffin, then the egg, tomato and avocado. Finally top with the tangy-buttery hollandaise sauce and enjoy one delicious breakfast!

Tomato-Avocado Eggs Benedict

Print recipe
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!

Ingredients

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)

Directions

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.
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I shared this recipe on the following blogs: ThisGalCooks, IShouldBeMoppingTheFloor, TheNewlyWedPilgrimage, Jamhands, AprilsHomemaking, MandysRecipeBox, RealFoodForager, PintSizedBaker, ChefInTraining, AtoZebraCelebrations, GlutenFreeHomemaker, LadyBehindtheCurtain, KellytheKitchenKop, AnyonitaNibbles, GingerSnapCrafts, ThisSillyGirlsLife, TheComfortsOfHome, SweetBellaRoos, Moonlight&MasonJars, SnippetsofInspiration

 

13 comments on “Tomato-Avocado Eggs Benedict”

  2. This looks delicious. I’ve never had Eggs Benedict in any form but will have to try your recipe. I’ve been looking for new things to use eggs with since we have 21 layers this year 🙂 Thanks for sharing on Clever Chicks Blog Hop.

    Reply

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