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Eggs Benedict With Avocado And Bacon Recipe
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5 from 1 vote

Eggs Benedict With Avocado And Bacon Recipe

Breakfast shouldn't be a chore or a bore - this recipe proves a simple but exciting breakfast is possible!
Course Breakfast
Cuisine American
Keyword avocado, bacon, eggs benedict
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 people
Calories 817kcal
Cost 5

Ingredients

Instructions

  • Make the hollandaise sauce by whisking the egg yolks, lemon juice, cayenne, and salt in a heatproof bowl.
    2 egg yolks, 1 tbsp. lemon juice, Pinch of sea salt, Pinch of cayenne pepper, ½ cup melted ghee
  • Place the sauce on a double boiler over medium heat, constantly whisking and slowly adding the ghee until the sauce thickens.
  • Remove the bowl, set it aside, and cover it to keep it warm.
  • Bring a pot of water with 1 tbsp. of apple cider vinegar to a light simmer; break the eggs carefully in the pot one at a time and cook for about 3 minutes.
    4 eggs, 1 tbsp. apple cider vinegar
  • Place avocado slices on a plate; top with bacon and poached egg; drizzle eggs with hollandaise sauce.
    4 cooked bacon slices, 1 avocado
  • Serve the eggs sprinkled with fresh parsley.
    Fresh parsley

Nutrition

Calories: 817kcal | Carbohydrates: 11g | Protein: 22g | Fat: 78g | Saturated Fat: 36g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 31g | Trans Fat: 0.1g | Cholesterol: 653mg | Sodium: 411mg | Potassium: 721mg | Fiber: 7g | Sugar: 1g | Vitamin A: 888IU | Vitamin C: 13mg | Calcium: 87mg | Iron: 3mg