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California Avocado Eggs Benedict

California Avocado Eggs Benedict
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Leigh Ann notes, "The creamy avocados and the lemony yogurt sauce make this a refreshing rich new breakfast solution! My family gave it two thumbs up!"


Serving Size: 2

1/3 cup Greek yogurt
1 tsp. milk
As needed Cayenne pepper, to taste
1 Tbsp. lemon juice
1 tsp. unsalted butter
4 eggs
2 whole wheat English Muffins
4 slices Canadian bacon
2 ripe, Fresh California Avocados*, sliced and fanned out
As needed Sea salt
As needed Freshly ground black pepper

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NOW in season! Learn where to find them


  1. In a bowl, combine yogurt, milk, cayenne pepper and lemon juice. Mix well. Pour into small pitcher.
  2. Boil water in an egg poaching pan. Lightly rub butter in each cup. Carefully crack eggs into cups. Poach eggs to desired doneness.
  3. Meanwhile, toast English muffin halves. Top each muffin with Canadian bacon slices and a poached egg. Add avocado slices, salt and pepper and ladle sauce over top.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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