California-Style Eggs Benedict

Photography TANGO | Food Styling Éric Régimbald | Prop Styling Caroline Simon

  • Prep time 15 minutes
  • Total time 20 minutes
  • Portion size 2 servings
  • Credits : Canadian Living



Fill large saucepan with water and add vinegar; heat over medium-low heat until water is simmering. Using spoon, swirl water to create strong vortex, then, working quickly, crack eggs one by one into water, as close to surface as possible. Cook about 4 minutes for runny yolks.

Meanwhile, toast English muffins; transfer to plates, cut sides up. Spread each half with Dijonnaise sauce and top with tomato, then avocado.

Using slotted spoon, remove eggs from water and let drain for a few seconds. Gently place eggs on top of avocado slices. Pour Quick Hollandaise Sauce over top; sprinkle with pepper and fresh chives. Serve with home fries, if desired.


Quick Hollandaise Sauce In microwaveable measuring cup, melt 2/3 cup butter; let cool slightly. Meanwhile, in tall, narrow container, place 1 egg yolk, 3 tbsp lime juice and pinch cayenne pepper and salt. Using immersion blender, purée mixture for 20 seconds.  While immersion blender running, add in melted butter in thin stream, blending until smooth, about 1 minute. Keep warm. Makes about 3/4 cup.



No Dijonnaise? You can make it yourself by mixing 1/4 cup store-bought mayonnaise with 1 tbsp Dijon mustard.

Nutritional facts Per serving: about

  • Calories 1,050
  • Total fat 89 g
  • Saturated fat 45 g
  • Cholesterol 630 mg
  • Sodium 1,655 mg
  • Total carbohydrate 39 g
  • Fibre 10 g
  • Sugars 3 g
  • Protein 22 g
  • Iron 3.6 mg
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Breakfast & Smoothies

California-Style Eggs Benedict