Avocado Eggs Benedict with Side Salad
Poached eggs and creamy avocado on toasted bread with a quick lemon-butter sauce and peppery greens. Brunch that feels fancy but takes under 25 minutes.
- Total time
- 22 min
- Servings
- 2
- Calories
- 520
- Protein
- 16g
Ingredients
- 2 slices bread (sourdough or English muffin)
- 4 large eggs
- 1 whole avocado, ripe
- 3 tbsp butter
- ½ whole lemon
- 2 cups mixed salad greens
- 1 tbsp red wine vinegar
- ¼ tsp cayenne pepper
Instructions
- 1
Toast bread until golden brown. Halve the avocado, remove the pit, and scoop flesh onto each toast.
- 2
Fill a saucepan with 2 inches of water, add a pinch of salt, and bring to a gentle simmer.
- 3
Melt 2 tbsp butter in a small saucepan over low heat. Squeeze lemon juice into it, season with salt and cayenne.
- 4
Crack an egg into a small cup, gently slide it into simmering water. Repeat with remaining eggs. Cook until whites set, ~3–4 minutes.
- 5
Toss salad greens with remaining 1 tbsp butter, red wine vinegar, salt, and pepper. Divide onto plates.
- 6
Lift poached eggs with a slotted spoon onto avocado toast. Drizzle lemon-butter sauce over top. Serve immediately.
Tools you’ll need
- toaster
- saucepan (small, for sauce)
- saucepan (medium, for poaching water)
- slotted spoon
- small cup or ramekin
- cutting board
- knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
