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beach house benedict

SBcooks avatar
Recipe by
Suzanne Banfield
@SBcooks
Basking Ridge, NJ

When we’re at the beach, we like our meals to be fun, casual and very easy to prepare. This breakfast or brunch dish is all that, plus it’s fresh and light. I’ve used healthy avocados instead of heavy meats and added a super-fast mock hollandaise sauce featuring roasted red peppers. Although we usually have it for brunch, it’s also perfect for a light lunch or supper when you serve it with a green salad. If you don’t like poached eggs, a fried egg is a delicious alternative.

yield 4 serving(s)
prep time 15 Min
cook time 10 Min
method Stove Top

Ingredients For beach house benedict

  • 1/2 c
    mayonnaise
  • 2 Tbsp
    chopped roasted red pepper
  • 4 tsp
    fresh lime juice, divided use
  • 1/2 tsp
    dijon mustard
  • 1/4 tsp
    smoked paprika
  • 1/8 tsp
    salt, plus more as needed
  • 1/8 tsp
    black pepper, plus more as needed
  • 2 Tbsp
    butter, melted
  • 2 lg
    ripe avocados, pitted
  • 4 slice
    sourdough bread, lightly toasted
  • 4 lg
    eggs
  • 1 Tbsp
    chopped fresh chives
  • fresh fruit for serving, optional

How To Make beach house benedict

  • 1
    Place mayonnaise, red pepper, 2 teaspoons lime juice, mustard, paprika, 1/8 teaspoon salt and pepper in a small food processor. Process until well combined. Remove to a small bowl and slowly whisk in the melted butter. Place the bowl over a saucepan of simmering water to warm up the sauce.
  • 2
    Scoop the flesh out of the avocados. Mash them with the remaining 2 teaspoons lime juice; add salt and pepper to taste. Spread on toast slices.
  • 3
    Poach eggs using your favorite method. Drain well and place one on each toast. Spoon red pepper sauce over the eggs and sprinkle them with salt, pepper and chopped chives. Serve with fresh fruit, if desired.
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