Oh my gosh, you HAVE to try this! Forget everything you thought you knew about brunch because this Avocado Eggs Benedict with Sriracha Hollandaise is a total game-changer. It’s like the classic, fancy brunch dish decided to go on vacation and came back with a little bit of heat and a whole lot of creamy goodness. I first whipped this up one lazy Sunday when I was craving something a little extra, but also had a serious sriracha kick I needed to satisfy. The combination of the rich, velvety hollandaise, boosted with that perfect spicy warmth from the sriracha, draped over perfectly poached eggs, creamy avocado, and salty Canadian bacon on a toasted English muffin? It was pure magic. Seriously, I practically licked the plate clean. This recipe takes all the things you love about traditional Eggs Benedict and gives it a fresh, vibrant twist. It’s become my absolute go-to for impressing friends (or just treating myself!) because it feels fancy, but trust me, it’s totally doable in your own kitchen. Get ready for your taste buds to do a happy dance!

Why You’ll Love This Avocado Eggs Benedict with Sriracha Hollandaise

Okay, so why should *this* version of Eggs Benedict be your next weekend project? Let me tell you! It’s not just another recipe; it’s a whole vibe. Here’s the lowdown on why you’re going to fall head over heels for this Avocado Eggs Benedict with Sriracha Hollandaise:

It’s surprisingly quick! Honestly, you can have this plate of deliciousness ready in under 30 minutes. Perfect for those sudden brunch cravings.
The flavor is outta this world! That creamy avocado pairs like a dream with the rich hollandaise, and the sriracha adds just the right amount of zing without overpowering everything.
It’s the ultimate brunch treat. Seriously, serve this up, and your friends will think you’re a culinary genius. It looks and tastes super impressive.
It’s incredibly satisfying. The mix of textures – the soft egg, creamy avocado, chewy muffin, and smooth sauce – plus the savory flavors make it a truly fulfilling meal.

Trust me, once you try this spicy, creamy, dreamy twist on Eggs Benedict, you won’t want it any other way!

Essential Ingredients for Avocado Eggs Benedict with Sriracha Hollandaise

Alright, let’s talk about what you need to make this magic happen! The beautiful thing about this Avocado Eggs Benedict with Sriracha Hollandaise is that the ingredients are pretty straightforward, but getting good quality ones makes a big difference. You definitely want to start with four large eggs – they’re the heart of the dish, right? Grab two English muffins and make sure they’re split; those nooks and crannies are perfect for holding all the goodness.

You’ll need one ripe avocado, sliced up nice and pretty for that creamy layer. And don’t forget about the savory part – about eight slices of Canadian bacon or even ham if that’s what you prefer. Now, for that glorious Sriracha Hollandaise! You’ll need three egg yolks (just the yolks!), half a cup of unsalted butter, melted down, and a tablespoon of fresh lemon juice for that essential brightness. The star of the spicy show is the Sriracha sauce – start with 1-2 teaspoons, but seriously, taste it and add more if you’re feeling bold! Finish it off with just the right amount of salt and black pepper to taste.

Equipment Needed to Make Avocado Eggs Benedict with Sriracha Hollandaise

Okay, so you’ve got your ingredients ready to go, fantastic! Now, let’s talk about the tools you’ll need to bring this Avocado Eggs Benedict with Sriracha Hollandaise to life. Don’t worry, nothing too fancy here! You’ll need a heatproof bowl – this is crucial for making that beautiful hollandaise over simmering water. A good whisk is your best friend for this part, trust me, your arm might get a little workout! You’ll also need a pot for simmering water, both for the hollandaise setup and for poaching those perfect eggs. A slotted spoon is a must-have for gently lifting those delicate poached eggs out of the water. And of course, don’t forget your trusty toaster for getting those English muffins perfectly golden brown!

Step-by-Step Guide: How to Prepare Avocado Eggs Benedict with Sriracha Hollandaise

Alright, deep breaths! Making Eggs Benedict might sound intimidating, but I promise, if you follow these steps, you’ll nail it. This is where the magic happens, turning simple ingredients into that stunning Avocado Eggs Benedict with Sriracha Hollandaise you’ve been dreaming of. We’re going to tackle it in a few stages, starting with that glorious sauce, then the tricky-but-doable eggs, and finally, bringing it all together.

Crafting the Perfect Sriracha Hollandaise

This is the heart and soul of our spicy twist! First things first, get a pot of water simmering – not boiling like crazy, just a nice gentle simmer. You need a heatproof bowl, like a glass or metal one, that fits snugly over the pot without the bottom touching the water. This is your double boiler setup. In that bowl, whisk your egg yolks and that fresh lemon juice together until they’re nice and combined. Now, set the bowl over your simmering water. Keep whisking! Seriously, don’t stop. Whisk constantly until the mixture starts to thicken just a little bit, like a thin custard. It should coat the back of your spoon. This might take a few minutes, so be patient!

Once it’s slightly thickened, start drizzling in that melted butter. Add it *slowly* while you keep whisking like a pro! This is key to getting a smooth, emulsified sauce and not a greasy mess. Keep whisking and adding butter until the sauce is thick and glossy. It should be able to hold its shape a bit. Now for the fun part – whisk in the Sriracha! Start with a teaspoon or two, then taste it. Want more heat? Add a little more! Finally, season with salt and black pepper to your liking. Keep this beautiful, spicy hollandaise warm while you do the next step. You can leave the bowl over the warm (but not simmering) water, just make sure it doesn’t get too hot or it might curdle.

Poaching Eggs for Your Avocado Eggs Benedict

Okay, poaching eggs can feel a bit scary, but you’ve got this! Fill a large pot with water, not too full, and add a splash of white vinegar. The vinegar helps the egg whites stay together. Bring the water to a *gentle* simmer again – little bubbles, not a rolling boil. Boiling water will just toss your eggs around and break them. Crack each egg into its own small bowl or ramekin first. This way, if a yolk breaks, you haven’t ruined the whole pot. Gently, oh so gently, slide the eggs from the bowls into the simmering water, one by one. Give them a little nudge if they stick together. Let them poach for about 3 to 4 minutes for perfectly runny yolks. If you like them a little firmer, go a bit longer. Use a slotted spoon to carefully lift the eggs out of the water. Let any excess water drain off for a second.

Assembling Your Delicious Avocado Eggs Benedict

We’re in the home stretch! While your eggs are poaching, get those English muffins toasted to your liking. Place a toasted English muffin half on each plate. Top each half with a few slices of Canadian bacon or ham. Next, layer on those beautiful, creamy avocado slices over the meat. Now, carefully place one of your perfectly poached eggs right on top of the avocado. The best part? Spoon that glorious, warm Sriracha Hollandaise generously over each egg. Get every last drop! Serve it up immediately, while everything is hot and the hollandaise is dreamy and warm. Get ready for a taste sensation!

Tips for Success with Avocado Eggs Benedict

Okay, you’ve got the steps down, but here are a few little pro tips to make sure your Avocado Eggs Benedict with Sriracha Hollandaise is absolutely perfect every single time! First off, that gentle simmer for poaching is SO important. If the water is boiling too hard, it’ll just toss your eggs around and they won’t cook nicely. Think of it as a gentle bath for your eggs, not a jacuzzi!

Also, remember how I said to taste the Sriracha hollandaise? Seriously, do it! We all have different spice tolerances, so start with the lower amount and add more until it’s just right for you. Don’t be shy! And finally, this dish is best served *immediately*. The poached eggs are at their peak, the hollandaise is warm and dreamy, and the muffins are perfectly toasted. Don’t let it sit around – dive in and enjoy!

Common Questions About Avocado Eggs Benedict with Sriracha Hollandaise

Okay, so you’ve probably got a few questions buzzing in your head about making this amazing Avocado Eggs Benedict with Sriracha Hollandaise. Totally normal! Here are some things folks often ask, and my best answers to help you out.

Can I make the Sriracha Hollandaise ahead of time? Honestly, hollandaise is best made right before serving. It can be tricky to reheat without it splitting. If you absolutely *must*, you can make it and keep it warm gently over a pot of warm (not simmering) water for a little while, but fresh is always best for that perfect texture.

What if I don’t like things too spicy? No problem at all! Just start with a tiny amount of Sriracha, maybe half a teaspoon, or even leave it out completely for a classic creamy hollandaise. You can always add a little sprinkle of chili flakes on top of your finished dish for just a touch of heat.

Can I use something other than Canadian bacon? Absolutely! Ham is a fantastic substitute and works beautifully with the avocado and spicy hollandaise. You could also try smoked salmon for a different twist, but that changes the flavor profile quite a bit.

My hollandaise looks like it’s splitting! What do I do? Don’t panic! Take it off the heat immediately. You can try whisking in a teaspoon of hot water, one drop at a time, while whisking vigorously. Sometimes that can bring it back together. If it’s really bad, you might have to start over, but practice makes perfect!

Serving and Storage Suggestions

Alright, you’ve created this masterpiece of Avocado Eggs Benedict with Sriracha Hollandaise, now how do you serve it up right and what about those pesky leftovers? For serving, this dish is pretty rich and satisfying all on its own, but I love to serve it with something fresh to balance it out. A simple side of fresh fruit, like berries or melon, is perfect. Or, if you’re feeling it, a light, crisp green salad with a simple vinaigrette works beautifully.

Now, about storage – honestly, Eggs Benedict is *really* best eaten fresh. The poached eggs and hollandaise just don’t hold up well to sitting around and reheating. If you happen to have leftover hollandaise, you can try storing it in an airtight container in the fridge, but reheating it without it splitting is tricky (see the FAQ!). Leftover muffins, bacon, and avocado can be stored separately in the fridge, but the magic of this dish is in that fresh assembly!

Estimated Nutritional Information

Just so you have an idea, here’s a rough look at the nutrition per serving for this Avocado Eggs Benedict with Sriracha Hollandaise. Keep in mind, this is just an estimate! The actual numbers can totally change depending on the exact ingredients you use, like the brand of English muffin or butter, and how much Sriracha you pile on (no judgment here!).

Serving Size: 1 serving
Calories: Around 700
Fat: Roughly 55g
Protein: About 30g
Carbohydrates: Approximately 25g

It’s definitely a hearty dish, perfect for fueling up for a fun day (or recovering from a wild night!). Enjoy every delicious bite!

Make This Recipe Yours

Okay, so there you have it! My absolute favorite way to make Avocado Eggs Benedict with a kick of Sriracha Hollandaise. I really hope you give this recipe a try in your own kitchen. It’s such a rewarding dish to make, and the taste? Pure happiness on a plate! If you make it, please come back and let me know how it turned out! Did you love the spicy hollandaise? Did you nail the poached eggs? Leave a comment below and tell me all about it, or even better, rate the recipe!

Amazing 30-Min Avocado Eggs Benedict with Sriracha Hollandaise

Author: memorecipes.com
Total Time: 25 minutes
Yield: 2 servings 1x
Diet: None

Print Recipe

Description

A delicious and spicy twist on the classic Eggs Benedict, featuring creamy avocado and a fiery Sriracha hollandaise.

Ingredients

Scale

4 large eggs
2 English muffins, split
1 ripe avocado, sliced
8 slices Canadian bacon or ham
For the Sriracha Hollandaise:
3 egg yolks
1/2 cup unsalted butter, melted
1 tablespoon fresh lemon juice
1–2 teaspoons Sriracha sauce (to taste)
Salt and black pepper to taste

Instructions

To make the Sriracha Hollandaise, whisk the egg yolks and lemon juice in a heatproof bowl set over a pot of simmering water (do not let the bottom of the bowl touch the water). Whisk constantly until the mixture thickens slightly.
Slowly drizzle in the melted butter while continuously whisking until the sauce is thick and emulsified.
Whisk in the Sriracha sauce, salt, and pepper to taste. Keep warm.
Fill a large pot with water and add a splash of vinegar. Bring to a gentle simmer.
Carefully crack each egg into a small bowl or ramekin. Gently slide the eggs into the simmering water, one at a time. Poach for 3-4 minutes for runny yolks. Remove with a slotted spoon.
Toast the English muffins. Top each half with Canadian bacon and avocado slices.
Place a poached egg on top of the avocado.
Spoon the Sriracha Hollandaise over each egg. Serve immediately.

Notes

Ensure the water for poaching is at a gentle simmer, not boiling vigorously.
You can adjust the amount of Sriracha to control the spiciness.
Serve with a side of fresh fruit or a simple salad.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Poaching
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 700
Sugar: 5g
Sodium: 800mg
Fat: 55g
Saturated Fat: 15g
Unsaturated Fat: 30g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 30g
Cholesterol: 600mg

Keywords: Avocado, Eggs Benedict, Sriracha, Hollandaise, breakfast, brunch