Image Credit: Becki Yoo for Ali Miller, R.D., L.D., & C.D.E.
Ali Miller's Eggs Benedict with Avocado Hollandaise
This recipe for Eggs Benedict with Avocado contributes B vitamins and fatty acids that aid to manage stress response and reduce excess cortisol stress hormone, according to Ali Miller, Houston-based dietitian.
- 1 large ripe avocado pitted
- 1 tablespoon cider vinegar or lemon juice
- 1/3 cup full-fat canned coconut milk
- 1/4 cup water
- 1/4 teaspoon Sea salt to taste
- 1 pinch Cayenne
For the eggs
- 8 Pasture Raised Eggs
- 1 tsp white vinegar
- 4 oz pasture raised bacon or uncured ham
- 4 cups Baby spinach
- 1 tsp lemon juice
- sea salt and black pepper
- Scoop the avocado flesh into a blender and add remaining sauce ingredients. Blend until smooth. Adjust seasoning to taste and if needed add more water to thin. Set aside.
- Next, poach the eggs. Fill a pot with about 2 inches water and bring to a boil, then reduce to a simmer and add the white vinegar. Using a wooden spoon, stir the water to form a “whirlpool.” Crack an egg into a small bowl or ramekin then gently transfer to middle of pot. Gently bring the whites toward the yolk and cook 3-4 minutes until whites are cooked through. Use a slotted spoon to transfer to a place. Repeat with the remaining eggs.
- Cook the bacon in a cast iron skillet until crispy, or if using ham sear in 1 tablespoon fat for 2-3 minutes per side. Set aside to drain on paper towels. Place the spinach in the cast iron and cook until wilted down, about 3-4 minutes. Add the lemon juice and turn off heat.
- If using a gluten free muffin or bagel, assemble with the spinach on the bottom, then the bacon or ham, then add poached eggs on top. Serve with a generous dollop of the avocado hollandaise and sprinkle with chives. Alternatively, you can serve over just the spinach.
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