Avocado Toast with Egg Benedict Recipe

Avocado Toast with Egg Benedict

Whether it's to celebrate your mom on Mother's Day or for a festive brunch with friends, this recipe is perfect for an impressive, yet simple meal.

Preparation 5 min
Total 15 min
1 Serving
Bon Matin™ La mie de l’artisan™ Oat and Quinoa Bread
Bon Matin® La mie de l’artisan™ Oat and Quinoa Bread


  • 2 slices of Bon Matin® La Mie BIO™ Quinoa and Sunflower bread
  • 1 egg
  • 1 tbsp vinegar
  • 3 egg yolks
  • 1 tbsp lemon juice
  • Pinch of cayenne pepper
  • Pinch of salt
  • 1/2 cup melted butter


  1. Bring a pot of water with the tablespoon of vinegar to a gentle boil and add the egg to it for three minutes. Remove the egg from the water, drain well and set aside.
  2. In a glass or stainless steel bowl, whisk the egg yolks with the lemon juice, cayenne pepper and salt until the texture is fluffy.
  3. Over a slightly boiling pot of water (about 5 cm of water), heat the egg mixture, whisking constantly until the color turns pale and thickens. Remove from heat.
  4. Continue whisking and slowly stir in the melted butter until the sauce is smooth.
  5. Meanwhile, thinly slice the avocado and set aside.
  6. Toast the bread in a toaster.
  7. Place the avocado slices on top of the toast, place the poached egg in the center and pour the hollandaise sauce on top.
  8. Add salt and pepper and enjoy.