California Avocado & Egg Benedict Recipe | Yummly
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California Avocado & Egg Benedict

CALIFORNIA GROWN
17Ingredients
60Minutes
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California Avocado & Egg Benedict

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Description

This hearty breakfast with eggs recipe is our California -inspired, veggie-forward take on the classic American Diner staple, Eggs Benedict.

Ingredients

US|METRIC
6 SERVINGS
  • 1 small onion
  • 2 large russet potatoes (peeled)
  • 1 large garlic clove (grated)
  • 1 egg (for potato cakes)
  • 1 Tbsp. all purpose flour (gluten-free or regular)
  • coarse kosher salt (to taste, for potato cakes)
  • black pepper (to taste)
  • 3 Tbsp. vegetable oil
  • 3 Tbsp. salted butter (for potato cakes)
  • 1/4 cup salted butter (for Hollandaise)
  • 2 egg yolks
  • 1/2 large lemon (juiced)
  • 1 pinch cayenne pepper (plus more to taste)
  • 1 pinch coarse kosher salt (for Hollandaise)
  • 2 large California avocados (skin and pit removed, sliced)
  • 6 eggs (prepared as desired - fried, poached, scrambled, for assembly)
  • flaky salt (large, like Boonville Farm Collective's Comapeño Flaky Salt, optional)
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