Dairy-Free Avocado Benedict

Elevate your breakfast or brunch game with this vibrant and creamy Dairy-Free Avocado Benedict! This plant-forward twist on the classic eggs benedict replaces traditional hollandaise sauce with a velvety, nutrient-packed dairy-free sauce made from lemon juice, nutritional yeast, and turmeric. Silky ripe avocado provides a rich base atop toasted English muffins, while perfectly poached eggs deliver that irresistible yolk drizzle. The dish is finished with a sprinkle of fresh chives for a pop of flavor and color. Quick to make in just 30 minutes, this recipe is a must-try for those seeking a dairy-free, wholesome, and satisfying start to their day. Perfect for a health-conscious brunch or an indulgent morning treat!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 whole Ripe avocados
• 4 halves English muffins
• 2 tablespoons Lemon juice
• 1 tablespoon Extra-virgin olive oil
• 3 tablespoons Nutritional yeast
• 0.5 teaspoon Turmeric powder
• 2 tablespoons White vinegar
• 4 large Eggs
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Fresh chives
• 0.5 teaspoon Garlic powder
• 0.5 cup Water

Directions

Step 1

Slice the avocados in half, remove the pits, and scoop the flesh into a medium bowl. Add 1 tablespoon of lemon juice, 0.5 teaspoon of salt, and 0.5 teaspoon of garlic powder. Mash until smooth and set aside.

Step 2

In a small saucepan over low heat, combine 0.5 cup of water, 2 tablespoons of lemon juice, and 1 tablespoon of olive oil. Stir in the nutritional yeast and turmeric powder, whisking constantly until the mixture thickens slightly. This will take about 5 minutes. Add salt and pepper to taste, then remove from heat and set the dairy-free hollandaise sauce aside.

Step 3

Bring a medium pot of water to a gentle simmer and add the white vinegar. Carefully crack each egg into a small bowl, then gently slide each egg into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set and the yolks are slightly soft. Use a slotted spoon to remove the eggs and set them on a plate lined with paper towels to drain.

Step 4

Toast the English muffin halves until they are golden brown.

Step 5

To Assemble: Place each toasted muffin half on a plate. Spread a generous layer of mashed avocado over each muffin half. Gently place a poached egg on top of the avocado layer. Drizzle with the dairy-free hollandaise sauce, then garnish with finely chopped fresh chives.

Step 6

Season with additional salt and pepper if desired and serve immediately.

Nutrition Facts

Serving size	(909.5g)

Amount per serving	% Daily Value*
Calories	1392.6

Total Fat 83.7g	0%
Saturated Fat 15.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 744mg	0%
Sodium 3388.3mg	0%
Total Carbohydrate 124.1g	0%
Dietary Fiber 32.2g	0%
Total Sugars 14.4g
Protein 46.8g	0%

Vitamin D 164IU	0%
Calcium 211.8mg	0%
Iron 12.9mg	0%
Potassium 2117.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.4%

Protein: 13.0%

Carbs: 34.5%