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California Avocado Eggs Benedict

California Avocado Eggs Benedict
Total time:

0 min

Prep time:

0 min

Cook time:

0 min

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

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

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California Avocados are NOW in season! Learn More


  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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