Avocado and Tomato Eggs Benedict

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Serves 4


¼ C. Distilled White Vinegar


4 slices Whole Grain Bread

1 ripe avocado, peeled, seeded, cut into quarters, and then sliced into fans.

1 large or 2 medium ripe tomato

4 t. parmesan cheese

4 Eggs

Hollandaise sauce (recipe follows)


Set a large nonstick skillet on the stove, fill with water and bring to a simmer.  Add ¼ C. vinegar to the water.


Preheat broiler.


Toast all halves of the bread (in your toaster) and set onto a cookie sheet or broiler pan.  Top each half with 2 slices of tomato and 1 teaspoon parmesan cheese. Place muffins under broiler until cheese is melted and bubbling.

In the mean time:  crack 1 egg at a time into a small dish and slide into the simmering water.  Do this as slowly and carefully as possible, so as not to make the egg “spread”.

When toasts are ready, move to a plate and top each one with an avocado “fan”. Carefully remove eggs from the water with a slotted spoon or spatula when the whites are completely set and place one on top of each toast.  Top with 1 or 2 tablespoons of Hollandaise sauce.


For the Sauce:

2 egg yolks

2 T heavy cream

2 t. white vinegar

Pinch Cayenne pepper

½ C. melted butter


In a double boiler on low heat (simmer), combine eggs, cream, vinegar and cayenne.  Whisk continuously until eggs have thickened to about mustard consistency.  Remove top pan from the double boiler and set on a wet cloth.  Slowly pour butter into eggs (VERY SLOWLY), while whisking vigorously, until all the butter is combined with the eggs.  The sauce should be smooth and light.  Set aside in a room temperature area and cover.