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  • Avo eggs benedict

Recept time 30 min.
Recept time 4
Recept time Saucepan

Surprise your family and friends this Christmas breakfast with avocado eggs benedict. Make it especially colourful for the occasion with the addition of beetroot to the Hollandaise sauce.


  • 2 EAT ME avocados
  • 75 g mixed lettuce
  • 4 eggs
  • 4 slices of brown bread
  • salt & pepper



  • 285 g Greek yoghurt
  • 3 eggs
  • 150 g cooked beetroot
  • Salt and pepper

Let's get to work

  1. Bring a pan of water to the boil.
  2. Prepare a bowl with hot water. In this you will later keep the poached eggs.
  3. Crack an egg in the boiling water and poach the egg in 3 minutes until done. Remove the egg from the water and put in the bowl with hot water.
  4. Continue until all eggs are poached.
  5. Cut the avocado all the way around, going as deep as the stone. Twist until you can pull the 2 halves apart. Remove the stone, spoon out the flesh and mash.
  6. Spread the mashed avocado on the 4 sandwiches. Divide the mixed salad over the 4 sandwiches. Put a poached egg on each sandwich. Season to taste with salt and pepper.
  7. Now continue with the sauce. Puree the cooked beetroot with the Greek yoghurt in a food processor. Seperate the egg yolk and add to the mixture. Season with salt and pepper.
  8. Drizzle the pink sauce over the 4 sandwiches.

More recipes with avocado

Salade met vijgen, avocado en granaatappel
Fig, avocado and pomegranate salad
Avocado dressing
Kiwibessen salade
Kiwi berry salad
Avocadosoep met garnalen
Avocado soup with shrimp
Smoothie van papaja en passiefruit
papaya and passion fruit smoothie

Read more about the used products

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