Avocado Eggs Benedict with Side Salad
Poached eggs and creamy avocado on toasted bread with a quick lemon-butter sauce and peppery greens. Brunch that feels fancy but takes under 25 minutes.
- Total time
- 22 min
- Servings
- 2
- Calories
- 520
- Protein
- 16g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Toast bread until golden brown. Halve the avocado, remove the pit, and scoop flesh onto each toast.
Step 2
Fill a saucepan with 2 inches of water, add a pinch of salt, and bring to a gentle simmer.
Step 3
Melt 2 tbsp butter in a small saucepan over low heat. Squeeze lemon juice into it, season with salt and cayenne.
Step 4
Crack an egg into a small cup, gently slide it into simmering water. Repeat with remaining eggs. Cook until whites set, ~3–4 minutes.
Step 5
Toss salad greens with remaining 1 tbsp butter, red wine vinegar, salt, and pepper. Divide onto plates.
Step 6
Lift poached eggs with a slotted spoon onto avocado toast. Drizzle lemon-butter sauce over top. Serve immediately.
Tools you’ll need
- toaster
- saucepan (small, for sauce)
- saucepan (medium, for poaching water)
- slotted spoon
- small cup or ramekin
- cutting board
- knife
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
