Eggs Benedict with Avocado

Who doesn’t love a good Eggs Benedict? My only tweak here from the classic recipe is my hollandaise…I substituted the¬†butter and sugar with lemon and dijon to make it guilt free. Try it and let me know what you think!¬†

Guilt Free Eggs Benedict

  • Servings: 2-3
  • Difficulty: medium
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1 biscuit (halved)

4 slices Canadian bacon

2 eggs

2 egg yolks

1/2 lemon

1 avocado

salt & pepper

1 tablespoon vinegar

1 teaspoon dijon mustard

2 tablespoons extra virgin olive oil

4 cups water


In a small bowl, combine egg yolks, mustard, salt and pepper. Whisk together. Slowly drizzle in olive oil while continuing to whisk. Squeeze in juice of 1/2 lemon. Whisk and set aside.

In a large saucepan combine water and vinegar. Bring to a simmer. Crack 1 egg into a small ramekin and slowly lower into the simmering water. Cook until the whites are solid. Remove onto a paper towel to absorb water. Repeat process for the second egg.

While eggs are cooking, toast biscuit and heat Canadian bacon either in a small frying pan or in the oven.

On a plate, layer biscuits, Canadian bacon, egg, and sliced avocado. Drizzle with hollandaise/aioli. Enjoy!


Author: Salima's Kitchen

Salima Benkhalti is a personal chef in Portland, Oregon. Contact with inquiries about private events, meal plans or taking cooking classes at !

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