Eggs Benedict With Avocado Sauce Recipe

5 from 1 vote

A Paleo adaptation of eggs Benedict, topped off with an interesting replacement for Hollandaise.

Course Breakfast

Cuisine American

Keyword avocado sauce, egg

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 423kcal

Cost 12

Preheat your oven to 400 F.
On a baking sheet, arrange the bacon into four separate bases for the eggs: each base should be a few pieces of bacon arranged in a weave pattern (see the picture). Cook the bacon bases in the oven for 15 to 20 minutes.
5 strips of bacon, 4 eggs, Sea salt
Puree the avocado, lemon juice, and garlic powder in a food processor until smooth. Add the olive oil or water until you get a thick but pourable consistency. Season to taste with sea salt.
Sea salt and freshly ground black pepper, 1 medium avocado, ¼ cup lemon juice, ½ tsp. garlic powder, ⅓ cup olive oil or water
Bring a pot of water to a boil, drop an egg in, and let it cook until the whites are set (2 to 4 minutes). Remove and repeat for the remaining eggs.
Divide the bacon among the plates, top with the poached eggs, and pour avocado sauce on top of each egg.