Karl’s California Benedict

When we go out for breakfast I will—if it is on the menu—get Eggs Benedict—soft poached egg, on top of a slice of Canadian bacon, over a toasted English muffin half, smothered in Hollandaise sauce. This is my comfort breakfast. My father did not cook a lot, but his making the sauce for this dish is a fond childhood memory.

Karl’s California Benedict

Karl’s California Benedict

Note: In my memory, I can only remember only three things that would bring my father into the kitchen—pickled cabbage, Hollandaise sauce, and cream puffs.

Wife Jan does not like Hollandaise sauce, so it is not something that I make at home. Recently, I had a desire for Eggs Benedict and I bought some commercial Hollandaise sauce to make it for my breakfast. I had some guacamole left over from last night’s tacos and I decided that I would replace the Hollandaise with the avocado.

As I was writing up this recipe, I found that others had come up with this same idea. However, a regular California Benedict substitutes tomato for the ham—to make it ovo-vegetarian. For my wife’s breakfast, I kept the Canadian bacon of the original Benedict recipe.

Karl’s California Benedict


For each person being served:

2-3 Tbs. Karl’s Quick Guacamole

1 English muffin
2 pats European butter (optional)

2 eggs

2 slices Canadian bacon


1. Mash the avocado and add some lime juice to keep it from turning brown.

Note: Several of the recipes, that I looked at as I was writing this up, used water to thin out the avocado into a Hollandaise-like sauce—your personal preference.

2. Slice the English muffin in half and lightly toast it.

Tip: You want the muffin toasted, but not so much the edges become hard or burnt.

Note: You may add butter to your muffin for an added richness.

3. While the muffin toasts poach the eggs, about 5-6 minutes in hot simmering water.

Tip: You do not want your water to be hot enough to cook your egg through, but you do not want it to be at a roiling boil as it will knock the egg about.

Note: I fold up a paper towel and—after I remove the eggs from the water—I set the eggs briefly on the towel to blot up any excess water that would make my muffins soggy.

4. Lightly fry the slices of Canadian bacon.

5. Assembling the California Benedict:

a. Set the muffin halves—holey sides up—on your plate.

b. Lay the bacon on the muffins.

c. Set the poached eggs on the bacon.

d. Spread the guacamole over the eggs.

6. Serve warm.


Filed under Breakfast, California Fusion

6 responses to “Karl’s California Benedict

  1. Pingback: Karl’s Eggs Benedict Salad | Jabberwocky Stew

  2. What a great idea! I love avocado with scrambled eggs, but have never thought about using it as a sauce on a poached egg. Thanks!

  3. Pingback: Karl’s Breakfast Avocado Toast | Jabberwocky Stew

  4. Pingback: Karl’s “Don’t Tell My Wife” Benedict | Jabberwocky Stew

  5. Pingback: Karl’s Eggs Benjamin | Jabberwocky Stew

  6. Pingback: Karl’s Third Mesa Eggs Benedict | Jabberwocky Stew

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