California Eggs Benedict is a fresh and fabulous spin on the classic. Loaded with fresh tomato and avocado, these eggs Benny are a real treat! I love Eggs Benedict for breakfast for dinner, and this tasty version is always gobbled up quickly! On restaurant menus all over the country, California Eggs Benedict is so easy to make a home! Here’s how!

California Eggs Benedict on a plate with a second serving behind.

What You’ll Love About California Eggs Benedict

  • A delightful balance of creamy, savory, and fresh flavors
  • Adds a nutritious punch with the inclusion of avocado and tomato
  • Perfect for a leisurely brunch or special occasion breakfast
  • Offers a satisfying yet lighter alternative to the traditional Eggs Benedict

Ingredients

  • English muffins – Split and toasted.
  • Eggs
  • Slices of ham
  • Avocado – Sliced.
  • Tomato – Sliced.
  • Hollandaise sauce (homemade or store-bought)
  • Salt and pepper – To taste.
  • Fresh herbs (such as chives or parsley) – For garnish.

How To Make California Eggs Benedict

  1. Bring a pot of water to a gentle simmer. Crack each egg into a small cup or bowl, then gently slide them into the simmering water. Cook for 3 to 4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
  2. Toast the English muffins until they are lightly golden and crispy.
  3. Layer each muffin half with a slice of ham, followed by slices of tomato and avocado.
  4. Place a poached egg on top of the avocado on each muffin half.
  5. Drizzle Hollandaise sauce over each egg.
  6. Season with salt and pepper to taste.
  7. Garnish with fresh herbs before serving.
An image of 2 servings of California Eggs Benedict on black plates.

Heather’s Tried-and-True Tips

  • For an extra touch of flavor, try grilling or pan-frying the ham slices until they are slightly crispy.
  • Use a packet of Hollandaise sauce mix if you’re not up to making it from scratch.
  • Avocado slices can turn brown quickly; slice them fresh right before assembly to keep the avo from oxidizing and turning brown.
  • For perfectly poached eggs, keep the water at a gentle simmer and avoid stirring the water vigorously to maintain the egg’s shape.

Make It A Meal

California Eggs Benedict pairs wonderfully with a variety of sides to make a complete meal. Consider serving it with a light arugula salad tossed in lemon vinaigrette for a fresh side. Roasted asparagus or sautéed spinach can also complement the flavors while adding a nice green contrast to your plate. For a heartier meal, add a side of roasted potatoes or fruit salad. And don’t forget a mimosa or your favorite coffee blend to truly capture the essence of a leisurely brunch.

A top down image of California Eggs Benedict.

Storage

To store leftovers, it’s best to keep the components separate. Hollandaise sauce can be refrigerated in an airtight container for up to two days; gently reheat it in a saucepan over low heat, stirring constantly. Poached eggs can be stored in cold water in a sealed container in the fridge for up to 2 days; reheat them by placing them in warm water for a few minutes just before serving. However, I recommend enjoying your California Eggs Benedict fresh for the best quality and taste. While the English muffins, ham, avocado, and tomato do not freeze well, you can make Hollandaise sauce in batches and freeze it in small containers for future use.

California Eggs Benedict on a plate with a second serving behind.

California Eggs Benedict

Heather S
Super easy to make not to mention fresh and fabulous, California Eggs Benedict is a tasty twist on a classic!
5 from 2 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Main Course
Cuisine American
Servings 2 servings

Ingredients
  

  • 2 English muffins split and toasted
  • 4 eggs
  • 4 slices of ham
  • 1 avocado sliced
  • 1 tomato sliced
  • Hollandaise sauce homemade or store-bought
  • salt to taste
  • fresh herbs such as chives or parsley for garnish

Instructions
 

  • Bring a pot of water to a gentle simmer. Crack each egg into a small cup or bowl, then gently slide them into the simmering water. Cook for 3 to 4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
  • Toast the English muffins until they are lightly golden and crispy.
  • Layer each muffin half with a slice of ham, followed by slices of tomato and avocado.
  • Place a poached egg on top of the avocado on each muffin half.
  • Season with salt and pepper to taste.
  • Garnish with fresh herbs before serving.

Notes

Heather’s Tried-and-True Tips

  • For an extra touch of flavor, try grilling or pan-frying the ham slices until they are slightly crispy.
  • Use a packet of Hollandaise sauce mix if you’re not up to making it from scratch.
  • Avocado slices can turn brown quickly; slice them fresh right before assembly to keep the avo from oxidizing and turning brown.
  • For perfectly poached eggs, keep the water at a gentle simmer and avoid stirring the water vigorously to maintain the egg’s shape.

Nutrition

Serving: 2eggs benedict
Keyword california eggs benedict, eggs benedict
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Recipe Rating




2 Comments

  1. 5 stars
    This was sooo good! I loved the avocado in there. I’m not usually a big fan of eggs but this was great!