Roasted Tomato & Avocado Eggs Benedict

Eggs Benedict has been around for a long time. As with many dishes, there is always something that makes you want to take the classic combination to a new level which is equally delicious. Here are a few examples:

  • Classic Eggs Benedict: This brunch staple is typically composed of an English muffin, breakfast meat, a poached egg and Hollandaise sauce. 
  • Eggs Florentine: In this recipe, the Canadian bacon gets replaced by creamy spinach simmered in butter.
  • Eggs Royale: for royale, the Canadian bacon gets replaced by smoked salmon. This dish with the seafood twist is quite popular in the UK, Canada, and New Zealand.
  • Eggs Sardou: Try replacing your Canadian bacon with the delicious, buttered spinach, slow-cooked artichoke, and anchovies.  
  • Eggs Neptune: Canadian bacon gets replaced by fresh crab meat.
  • Eggs Cochon: To make this, replace the Canadian bacon with pork meat and the classic English muffin with buttermilk ‘biscuit’ to enhance the flavors. 
  • Eggs Tomato Avocado: Slow roasted tomatoes with sliced avocado.

I’m sure people will be eating eggs benedict forever. It will never go out of vogue. Eggs benedict is a dish that is here to stay for a long time. My choice today is with roasted tomato & avocado since Brion & I are avocado lovers. Of course, a little bit of bacon on the side wouldn’t hurt either!

Print Recipe
Roasted Tomato & Avocado Eggs Benedict
Avocado Butter
  1. In a food processor, puree avocados, oil, lime juice, water & mustard. Cover & blend until smooth. Transfer to a small bowl & stir in cilantro paste & salt & pepper to taste. Cover & refrigerate until ready to use.
Roasted Tomatoes/Poached Eggs
  1. Preheat oven to 350 F.
  2. For Tomatoes: Line a baking sheet with foil. In a small bowl, combine a bit of Italian dressing with cherry tomatoes. Pour onto baking sheet and pull foil slightly up around them. Roast until they are starting to burst. Remove from oven & keep warm.
  3. For the poached eggs: For easier clean-up, grease each muffin cup. Then add 1 tablespoon water to each muffin cup–even if you are NOT making a full batch. Adding water to the empty muffins cups will help the pan not scorch in the oven.
  4. Crack one egg into each muffin cup.
  5. Bake for 11-13 minutes. 11 minutes, the yolk is very runny and egg whites are just about set; 13 minutes, the yolk is runny, but beginning to set around edges and egg whites are completely set.
  6. Using a spoon, gently scoop out the poached eggs at an angle, allowing the water to drain off the poached egg.
English Muffins
  1. Slice English muffins & toast. When toasted spread each piece with 'avocado butter'.
  1. Place 2 buttered English muffin halves on each of 6 serving plates. Divide roasted tomatoes between them. Lay sliced avocado on all 12 pieces. Top each muffin half with a poached egg then spoon more avocado butter on top. Sprinkle with fresh chives & serve immediately.

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