We already know that avocados and eggs bring out the best in each other. We also know that Eggs Benedict is a sure-to-impress brunch staple. Bring the two ideas together with Food & Wine’s Avocado Hollandaise, and you have a delicious twist on a classic that is sure to impress your guests and take your brunch to a whole other level of awesome.


– 1/2 very ripe medium Hass avocado, peeled and chopped
– 2 teaspoons fresh lemon juice
– 2 tablespoons extra-virgin olive oil
– Kosher salt
– Freshly ground pepper
Poached eggs, for serving

How To:

  1. In a blender, combine the avocado and lemon juice with 1/3 cup of hot water. Puree until smooth and light in texture, about 2 minutes, scraping down the side of the bowl occasionally.
  2. Leave the blender on and drizzle in the olive oil. Puree until combined.
  3. Season with salt and pepper to taste. Serve the hollandaise over poached eggs.

Quick and easy! Do you think you’ll try this twist on Eggs Benedict? What are your favorite brunch dishes to serve?