Eggs Benedict à la Avocado Toast with Lime Hollandaise

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Ready for my favorite breakfast yet? Eggs Benedict was great with the avocado toast. It was a match made in heaven! On top of that is the lime hollandaise sauce… oh my. Don’t be intimidated by poaching eggs or making hollandaise sauce. It’s actually pretty simple when you have good directions. For poached eggs, it’s all about creating a nice swirl in the water, then slide the egg in from the bowl (don’t crack it directly into the water). For hollandaise, I have a secret weapon: a hand mixer. It makes hollandaise easier to make. Won’t tire your arms from whisking, and if you’re able to triple the volume of those yolks, don’t worry. My hand blender is my muscle. Take your time with those yolks and make sure they triple in size. That’s the key. Not just double, triple. Then it’s just a matter of slowly adding that butter for a very delicious rich, buttery heavenly sauce. Can you tell I like hollandaise sauce? I hope you enjoyed this breakfast as much as we did!

raw material

1 tablespoon vinegar
4 eggs
4 slices of bread
olive oil
2 avocados, diced
red pepper flakes
Dutch limes (recipe follows)


1. Fill a large saucepan or pot with water. Add vinegar. Bring it to a boil. You want the water to boil, but there shouldn’t be too much turbulence in the water. Crack an egg into a small bowl. Use a spoon to stir the water into a nice little swirl. Gently slide the eggs into the swirling water. Cook for 4 minutes. Remove with a slotted spoon.

2. Meanwhile, drizzle olive oil over each slice of bread. Bake them in a heavy skillet over medium-high heat until browned on all sides.

3. Make breakfast with a slice of toast, diced avocado (slightly mashed), seasoned with salt, topped with a poached egg and a tablespoon of key lime hollandaise. Garnish with red pepper flakes.

Lime Hollandaise

raw material

4 egg yolks
1/2 cup melted butter
pinch salt
pinch chili
1 tablespoon lime juice


1. Bring a pot of water to a boil. Put the yolks in a glass or metal bowl, which you can place over a saucepan of water (a double boiler). Beat the eggs with a hand mixer until they triple in size over the hot water. This will take a few minutes. They should be thick.

2. Slowly add the melted butter. The sauce should remain thick and bright yellow. If at any point your eggs start to clump from being too hot, remove your bowl from the heat and let it cool for a minute before putting it back on the heat.

3. Finally, stir in the salt, cayenne, and lime juice.