Eggs Benedict with Spinach, Tomato and Avocado Hollandaise


For the past year or so, I’ve gotten really good about making breakfast every morning. Part of it is to make sure my son eats something good before school, and part of it  is to make sure my husband and I have a healthy breakfast that prevents us from binge eating later at night. I think, for us, the main struggle with our weights over the years has been eating too much at night because we skipped breakfast or ate very little, and then ate almost nothing at lunch. Then by the time dinner comes around, it was like an all out smorgasbord.

But now I make sure to get up early, even on school days and make a hot, healthy breakfast like this eggs benedict. This version of is so easy and I love how fresh and delicious it tastes because of the avocado hollandaise sauce. It’s so much more healthy and easy to make thean a traditional hollandaise sauce, and my family actually prefers it.

I haven’t been adding any breakfast meats to our eggs benedict, not because I don’t love it, but because I’m trying to watch my sodium intake now that I’m pregnant. Instead, I use fresh tomatoes and fresh spinach, It adds just as much flavor with added nutrition and just as much taste.


For the hollandaise sauce, I make it simply in the blender by pouring avocado, lemon juice and hot water. Then I just season with salt and pepper, and that’s it. It’s easy peasy and your whole family will love it.

I absolutely love runny eggs, but now that I’m pregnant I have to be extra careful of Salmonella. That’s why I always buy Davidson’s Safest Choice pasteurized eggs. They’re pasteurized and I can feel good about eating the yolks slightly soft without the worry of possibly getting sick.

If you’re concerned about your eggs be sure to use Davidson’s Safest Choice pasteurized eggs.  “Davidson’s Safest Choice® Eggs are pasteurized in an all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella. The vast majority of eggs sold in grocery stores are NOT pasteurized. Safest Choice™ offers peace of mind when making recipes calling for raw or undercooked eggs, and removes the worry of cross contamination.Learn more about Safest Choice pasteurization process and find store locations.


Eggs Benedict with Spinach, Tomato and Avocado Hollandaise  Breakfast

Yield: 4 servings

Eggs Benedict with Spinach, Tomato and Avocado Hollandaise

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Eggs Benedict with Spinach, Tomato and Avocado Hollandaise  BreakfastLoading...


For the Eggs Benedict:
4 English Muffins
8 eggs
8 slices of tomato
fresh spinach leaves
white vinegar
salt and pepper

For the Avocado Hollandaise:
1 ripe hass avocado
the juice of 1 lemon
1/2 cup hot water
salt and pepper to taste


Bring a large pot of water to boil over medium low heat. Add vinegar and salt. Water should be slowly and gently simmering, about 190° - 195°. Gently stir water to create a gently whirlpool and gently place egg in hot water. Simmer for 3 - 5 minutes, or until yolk is desired consistency. Cook other eggs.

Split English muffins and toast. Add all ingredients for the Avocado Hollandaise to a blender and blend well until all ingredients are smooth. Assemble Eggs beg edict by layering the fresh spinach, sliced tomatoes, poached eggs and topping it off with the Avocado Hollandaise. Season with salt and pepper and serve.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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This post is sponsored by Safest Choice Eggs. I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I was compensated for my time. Opinions are 100% my own.

  9 Responses to “Eggs Benedict with Spinach, Tomato and Avocado Hollandaise”

  1. The Food Hunter — March 4, 2015 @ 10:12 am

    this looks amazing and I love the hollandaise. I think I will make this over the weekend

  2. Cookin Canuck — March 4, 2015 @ 2:02 pm

    A big “yes!” to eating breakfast! I’m so cranky when I don’t get in a good breakfast, and this eggs Benedict is something I’d eat any day, especially with that beautiful avocado hollandaise.

  3. [email protected] Mom — March 4, 2015 @ 2:55 pm

    Congrats on your pregnancy! Good call to keep your sodium low! I love this avocado hollandaise!

  4. Claire Volkman — March 4, 2015 @ 7:17 pm

    I’m so excited for you!!! And seriously? You’re killing me with this recipe. It’s gorgeous!

  5. Stephanie — March 4, 2015 @ 7:28 pm

    Yay you for making breakfast every day!! This looks amazing. I love everything about it!

  6. Lora @cakeduchess — March 5, 2015 @ 6:12 am

    I just love eggs Benedict. I order it whenever we go out to for breakfast. I think yours looks better than any I’ve had recently!! And a big congrats on the baby news (so, so happy for you!!xo)

  7. Marjory @ Dinner-Mom — March 5, 2015 @ 11:56 am

    I have always been a breakfast eater..but don’t vary from oatmeal too often. However…this would be just thing that I would change things up with. I looove the avocado hollandaise sauce!

  8. Erin @ Texanerin Baking — March 5, 2015 @ 3:25 pm

    Congratulations on the pregnancy! And sorry if that came several months late (I’m a bad blog reader).

    These look like such a nice, healthy breakfast. 🙂 Definitely a great way to get the day started!

  9. Naomi Teeter — March 21, 2015 @ 8:19 am

    This looks SO good!!! I would love to top one of my gluten-free bagels with this yummy stuff. Thanks for the idea!!

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