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Avocado Toast Eggs Benedict With Cilantro Hollandaise Sauce

Author Paula Bendfeldt-Diaz


  • 4 eggs
  • 4 thick slices of baguette or other crusty bread you can also use English muffins
  • 2 Hass avocados peeled, seeded and mashed
  • 1 tablespoon of lime juice
  • salt and pepper to taste
  • salt and pepper to taste
  • 1 package of hollandaise sauce
  • ¼ cup butter
  • 1 cup whole milk
  • ¼ chopped fresh cilantro
  • 1 tablespoon freshly squeezed lime juice
  • ¼ teaspoon dried chipotle chili pepper
  • salt and pepper to taste


  1. Preheat oven to 350 degrees. Arrange baguette slices on baking sheet; brush both sides with oil, and season with salt and pepper.
  2. Bake for about 15 minutes or until golden15 to 20 minutes, turning the bread over once during baking.
  3. Let cool on baking sheets.
  4. Combine the mashed avocado, lime juice and salt and pepper, set aside.
  5. Prepare the hollandaise according to the package’s directions using the butter and milk.
  6. While the sauce is cooking poach the eggs.
  7. Add the cayenne pepper, salt and cilantro to the sauce. Cover and keep warm until you are ready to serve.
  8. Spread the mashed avocado on the toast.
  9. Place a poached egg on each toast, drizzle with the cilantro Hollandaise sauce and garnish with fresh cilantro.