California Avocado Eggs Benedict

California Avocado Eggs Benedict

The creamy avocados and the lemony yogurt sauce make this a refreshing rich new breakfast solution! My family gave it two thumbs up!


  • 1/3 Cup Greek Yogurt

  • 1 Teaspoon Milk

  • 1 Tablespoon Lemon Juice

  • 1 Teaspoon Unsalted Butter

  • Cayenne Pepper

  • 4 Eggs

  • 1 Each California Avocado, sliced and fanned out

  • 2 Each English Muffins, whole wheat

  • 4 Each Canadian Bacon, slices

  • Sea Salt

  • Freshly Ground Black Pepper


  1. In a bowl, combine yogurt, milk, cayenne pepper and lemon juice. Mix well. Pour into small pitcher.

  2. Boil water in an egg poaching pan. Lightly rub butter in each cup. Carefully crack eggs into cups. Poach eggs to desired doneness.

  3. Meanwhile, toast English muffin halves. Top each muffin with Canadian bacon slices and a poached egg. Add avocado slices, salt and pepper and ladle sauce over top.

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