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BLT Eggs Benedict with Avocado Hollandaise

BLT Eggs Benedict wtih Avocado Hollindaise_

I’m a breakfast girl. I’m also an avocado girl. So when California Avocado Commission asked me something along the lines of: "Hey Jackie, wanna come to a fancy schmany Beverly Hills restaurant and have a schmancy chef make you Breakfast For Dinner? Oh and you get to make cocktails with avocados," My answer didn’t require much debate.

Schamncy Chef Neal did an outstanding job feeding Los Angeles bloggers an array of Avocado Breakfast foods. They even sent us home with a goodie bag that included a bag of avocados and a cutting board. AND if that doesn’t sound great to you, you’re probably not a food blogger. We seem to have an unreasonable affinity for bags of produce and cutting boards.

I also have a great love of the Eggs Benedict (I’m probably an old man, given the love I also have for stout beer and cable knits) but after waitressing my way through college, working the early shift at a breakfast joint, I’ll never be able to eat hollandaise at a restaurant (if you read this book, you’ll also know why). Because of these two things, I tend to make it myself about once a month. Add the creaminess of an avocado and I’ll lick it right out of the blender and don’t you try and stop me.


Drunken Strawberry Tart with Beer Lemon Curd


    For the tart crust:
  • 1 1/4 cups of flour
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1 stick of unsalted butter, cut into small cubes
  • 3-5 tbs ice cold water
  • For the curd:
  • 1 tbs lemon zest
  • 2 whole eggs plus six yolks
  • 1 1/4 cup white sugar
  • 1 cup fresh squeezed lemon juice (about 6 large lemons)
  • ½ cup beer
  • 2 tbs corn starch
  • 1 stick unsalted butter, cut into cubes
  • For the Strawberries
  • 3 cups strawberries
  • ½ cup beer
  • 1/2 cup powdered sugar
  • For the Whipped Cream
  • 1 cup heavy cream
  • 2 tbs beer
  • 1/2 cup powdered sugar


  1. In a food processor, combine the flour, sugar, and salt. Pulse to combine. Add the cubes of butter and process until combined, about 1-2 minutes. Your dough should resemble course meal.
  2. Start with 3 tbs of water, pulse until combined. If the crust doesn’t hold together add more water, a bit at a time, until it does.
  3. Dump the dough into a 4 inch deep, 9 inch wide tart pan with a remove-able bottom (you can also use a pie pan). Starting with the sides, form the crust inside the pan, trying your best to make it all as even as possible. Cover with plastic wrap and chill for a least 3 hours.
  4. Preheat oven to 375.
  5. Place a sheet of parchment paper inside your tart and fill with pie weights. If you don’t have any, dried beans work great.
  6. Bake for 20-25 minutes or until your tart is a light golden brown. Remove from oven, allow to cool slightly. remove pie weights.
  7. Add the lemon zest, lemon juice, beer, sugar, corn starch, whole eggs and yolks to a bowl and whisk until well combined. Add the lemon mixture to a pan over medium/low heat along with the butter. Whisk until thickened, about 10 minutes. Allow to cool to room temperature.
  8. Add the curd to the crust and chill until set, about 4 hours.
  9. Just prior to serving add the berries to a shallow bowl of pie pan and cover with 1/2 cup beer. Allow to stand at room temperature for 15-20 minutes. Drain and return to bowl with the sugar, stir to combine.
  10. Add all of the whipped cream ingredients to a stand mixer and mix on high until soft peaks form, about 4 minutes.
  11. Top tart with berries and whipped cream just prior to serving.


BLT Eggs Benedict wtih Avocado Hollindaise 2

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Gerry @ foodness gracious April 1, 2013 um 6:33 am

Who dosen’t love breakfast for dinner and who dosen’t love a CA avocado? Nobody, that’s right! Awesome…


claire @ the realistic nutritionist April 1, 2013 um 6:50 am

I miss Beverly Hills. hahah. love this!!!


Jackie April 1, 2013 um 4:46 pm

Beverly Hills misses you 😉


addie | culicurious April 1, 2013 um 8:00 am

Oh YUMMMM 🙂 I love all of these things!!

How cool that you got to go that event too. I would have died! 😉


Chung-Ah | Damn Delicious April 1, 2013 um 10:26 am

Oh my goodness – best eggs benedict ever!


Nicole @ Young, Broke and Hungry April 1, 2013 um 11:39 am

I am obsessed with avocados, my breakfast this morning is proof of that. So these eggs benedict speak to me on a deep personal level. I need them in my life!


Anna @ Crunchy Creamy Sweet April 1, 2013 um 12:25 pm

Last year I had a really bad avocado sauce. I mean reaaaaaly bad… (I didn’t make it:) ) I need to try yours to erase the memory. These eggs benedict look amazing, Jackie!


Jackie April 1, 2013 um 4:47 pm

I can not even imagine a bad avocado sauce! You should make this, it will restore your faith in avocados 😉


Bree {Skinny Mommy} April 1, 2013 um 3:06 pm

Pretty sure I would be jumping at the chance too! This looks divine by the way!


Lori @ RecipeGirl April 1, 2013 um 3:26 pm

This is freaking.awesome. Love everything about it!


Jodi@ GarlicGirl April 1, 2013 um 3:41 pm

OK. I’m officially hungry for this! Great photo, great recipe!


Tuesday Roundup : April 1, 2013 um 4:40 pm

[…] finally some food porn (a recipe) , for the love of good food. The good ol’ classic eggs benedict never gets old in our books. This […]


Cassie | Bake Your Day April 1, 2013 um 4:53 pm

I love savory breakfast, especially with avocados. Pretty sure I wouldn’t have turned that opportunity down either. Loving this whole thing!


ashley – baker by nature April 1, 2013 um 6:01 pm

I have such a crush on this post! Need this for breakfast!


Julie @ Table for Two April 1, 2013 um 6:11 pm

I’m game for ANYTHING avocado!! This sounds like it needs to be on my next breakfast platter!


Yvonne @ bitter baker April 1, 2013 um 7:03 pm

OMG! How awesome does this look?! I’m making this asap.


Justin @ Behind the Bites April 1, 2013 um 7:34 pm

Avocado, eggs and English muffins – That’s breakfast heaven for me!


Jen @ Savory Simple April 2, 2013 um 1:24 am

Avocado hollandaise? Amazing.


Rosie @ Blueberry Kitchen April 2, 2013 um 3:41 am

Yum that looks so delicious, love anything with avocado!


Justine@cookingandbeer April 2, 2013 um 7:59 am

I never have any luck with hollandaise but this avocado version has me inspired once again!


CateyLou April 3, 2013 um 9:13 am

This looks so delicious. And I love the picture with the egg oozing out 🙂


Stephanie @ Eat. Drink. Love. April 3, 2013 um 10:17 pm

Avocado hollandaise?!!! Be still my heart!


Things I like Thursday! | Crazy Jamie's Blog April 4, 2013 um 8:38 am

[…] This would make for a good breakfast  BLT Eggs Benedict with Avocado Hollandaise […]


dishing up the dirt April 10, 2013 um 4:00 pm

I spend most of my paychecks on avocados. This recipe sounds absolutely delicious!!! Making this for breakfast (or dinner) very soon!!!


English muffins | bitter baker May 4, 2013 um 8:06 am

[…] The recipe was a piece of cake to follow, too. So make these next time you’re making eggs benedict. I myself have serious plans to try this version of the classic: BLT Eggs Benedict with Avocado Hollandaise. […]


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