Eggs Benedict with Avocado Hollandaise

Name: Eggs Benedict with Avocado Hollandaise
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 3 to 4 people
Ingredients: 2 large carrots; 1 large parsnip; 1 large sweet potato; 1 medium beet; 2 tablespoons olive oil; 2 teaspoons Italian seasoning; 4 to 6 eggs; white vinegar; 1 large Ripe California Avocado; 1 tablespoon cider vinegar; 1/3 cup full-fat canned coconut milk; 1/4 cup water; 1/4 teaspoon sea salt; 1 tiny pinch cayenne

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
3 to 4 people
Calories
350 kcal
Course
Breakfast
Cuisine
American

Eggs Benedict with Avocado Hollandaise

Tyler Espinosa

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Step up your brunch game with this nutritious Eggs Benedict with Avocado Hollandaise and roasted veggies

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Ingredients

Servings

2 large carrots peeled and chopped
1 large parsnip peeled and chopped
1 large sweet potato chopped
1 medium beet chopped
2 tablespoons olive oil
2 teaspoons Italian seasoning see note*
4 to 6 eggs
white vinegar for poaching eggs

Avocado Hollandaise Sauce:

1 large Ripe California Avocado peeled and sliced
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 tiny pinch cayenne optional

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Instructions

Roast the Vegetables:

Preheat the oven to 400 degrees F. Spread the chopped carrots, parsnip, and sweet potato over a large baking sheet. Drizzle with olive oil and sprinkle with sea salt and Italian seasoning (or seasonings of choice). Use your hands to toss everything together so that it is well coated.
Place the chopped beet on a long sheet of foil and wrap the chunks in a foil packet (make sure the foil packet is nice and secure, because beet juices will begin to seep out while roasting).
Place both the sheet of vegetables and the foil packet in the preheated oven. Roast 20 minutes, stir the vegetables on the tray, and roast an additional 10 minutes. Remove the tray from the oven and allow the beet to continue roasting another 10 minutes, or until beet chunks are very tender and juicy.

Prepare the Hollandaise:

Add the ingredients for the avocado hollandaise sauce to a blender and blend until completely smooth. Taste for flavor and add more salt, cayenne, and/or vinegar to taste. For thinner consistency, add more water.

Poach the Eggs:

Fill a pot with a couple inches of water and bring it to a full boil. Reduce the heat to a gentle simmer (water should be steamy but not bubbly) and add a splash of white vinegar. Crack an egg into a small bowl or ramekin, then gently transfer it to the hot water. Use a slotted spoon to gently bring the whites toward the yolk in order to keep the egg together. Remove from heat, cover, and allow egg to cook 3 to 4 minutes. Use a slotted spoon to gently lift egg out of the water. Repeat for remaining eggs.