Eggs Avocado Benedict Style

Eggs Avocado Benedict Style

Yield: 4 Servings


  • 1 Chilean Hass Avocado
  • 2 tablespoons Lemon Juice
  • 1/2 teaspoon Salt
  • Dash Cayenne Pepper
  • 4 slices Turkey or regular Canadian Bacon
  • 2 English Muffins, split and toasted
  • 4 Eggs, poached
  • Parlsey or other fresh herbs, for garnish


  1. Rinse avocados, in half and remove the pit.
  2. Spoon avocado into a zip top plastic bag. Add lemon juice, salt and pepper.
  3. Press out air and seal bag. Cut off tip of one end of bag.
  4. In skillet, cook Canadian bacon until hot and lightly browned around edges.
  5. Place one slice of Canadian bacon on each muffin half.
  6. Top with poached egg.
  7. Pipe avocado spread over egg.