I just love making over classic recipes. Eggs benedict is a favorite of mine but don’t enjoy often due to sauce being dairy-based. Over the past month, I decided to learn how to make poached eggs. It’s not as easy as you’d think! My first attempt led to egg whites everywhere but near the yolk. I went to Facebook to ask my friends for advice and got a variety of answers as to why it would happen. My conclusion? It just takes practice. After a couple weeks I feel like I finally have the hang of it! (I’ll share how I make a poached egg below.) Now that I have mastered that process, it was time to create a recipe that uses poached eggs. Â Hence, eggs benedict.
Dairy Free Eggs Benedict Recipe
In thinking about this recipe I didn’t want to use a dairy alternative cream based sauce. That’s just too much work and too many dishes. I decided to use my favorite dairy free alternative, avocado. It’s creamy, delicious, and a nutrient powerhouse. To make this recipe you will need gluten free bread (a sweet potato patty would work too), an heirloom or organic tomato (regular tomatoes won’t taste good), cooked bacon, cooked asparagus, egg, avocado, olive oil, salt, and pepper.
Directions
First, preheat your oven to 400 degrees. On a baking sheet, lay out 2 pieces of bacon and 3 spears of asparagus. Lightly coat the asparagus with olive oil and salt. Bake about 15 minutes or until desired done-ness. Once bacon and asparagus are done baking, remove from oven and let cool. Fill a small pot with water and heat on high to bring to a light boil. Put oven on broil. Lightly coat gluten free bread with olive oil (or butter if you can eat it) and place in the oven for 3-5 minutes, until the desired doneness of your toast. Remove from oven, place on a small plate and turn the oven off. Thickly slice your tomato and place on your toast. Then place bacon on top of your tomato. Once the water is lightly boiling turn down the heat to medium, crack egg gently into the water. You do not want a rolling boil when poaching eggs. If you have to remove from the heat and cook in the hot water, that is okay as well. Cook for 2 minutes. Use a slotted spoon to remove from the water and place on top of the bacon. Then grab your asparagus and place on top of your egg. Cut your avocado in half and slice lengthwise in the skin. Use a spoon to remove from skin and place 3 slices on top of the asparagus. Drizzle lightly with olive oil and add salt and pepper to taste. Enjoy!
I absolutely love this take on Eggs Benedict. I know it’s not a hollandaise knock off but the avocado and olive oil combination is absolutely delicious. Â This is a fun recipe to make on the weekend when you have the time to create a more elaborate breakfast.
Did you try this recipe? If so, please let us know what you thought below!

Eggs Benedict: A Dairy-Free Take On A Classic Recipe
Ingredients
- 1 slice artisan toast or sweet potato patty
- 2 slices cooked bacon
- 1 slice heirloom or organic tomato
- 1 poached egg or soft fried
- 3 sticks of asparagus
- 3 slices avocado
- drizzle extra virgin olive oil
- salt and pepper to taste
Instructions
- First, preheat your oven to 400 degrees. On a baking sheet, lay out 2 pieces of bacon and 3 spears of asparagus. Lightly coat the asparagus with olive oil and salt. Bake about 15 minutes or until desired done-ness.
- Fill a small pot with water and heat on high to bring to a light boil.
- Put oven on broil. Lightly coat gluten free bread with olive oil (or butter if you can eat it) and place in the oven for 3-5 minutes, until the desired doneness of your toast. Remove from oven, place on a small plate and turn the oven off.
- Thickly slice your tomato and place on your toast.
- Place bacon on top of your tomato.
- Once the water is lightly boiling turn down the heat to medium, crack egg gently into the water. You do not want a rolling boil when poaching eggs. If you have to remove from the heat and cook in the hot water, that is okay as well. Cook for 2 minutes. Use a slotted spoon to remove from the water and place on top of the bacon.
- Place asparagus on top of your egg.
- Cut your avocado in half and slice lengthwise in the skin. Use a spoon to remove from skin and place 3 slices on top of the asparagus.
- Drizzle lightly with olive oil and add salt and pepper to taste.
- Enjoy!
17 thoughts on “Eggs Benedict: A Dairy-Free Take On A Classic Recipe”
Love this idea! Eggs and avocado and toast are my favorite breakfast, why not add some asparagus?
This picture turned out great!
Thank you!
I’m obsessed with eggs benedict! This looks so simple and yummy 🙂
Me too!
This looks so delicious and perfect for brunch. I love the addition of asparagus… nom!
Eggs benny is seriously my fave breakfast food. Love this dairy free option! I wanna try it sometime.
This is genius! I love avocados, they are amazing and so creamy – a great dairy free alternative! Now to perfect that poached egg 🙂
Definitely worth the effort to perfect!
This is great! And great pictures! I will definitely will need to try this soon!
This is such an interesting spin on one of my favourite breakfast items!
It’s fresh and delicious. Definitely going to be a weekend staple for me.
Hi Mindy,
I’m confused as to why bacon is listed on the egg benedict recipe when it is listed on the avoid list. Is it a specific type of bacon?
Thanks
Hi Lisa, Avoid list for what diet?
This looks great! I love eggs benedict but have never actually made it at home – just have had it at restaurants! Will definitely give this a shot
That Sounds really good! Eggs Benedict are one of my favourite breakfast and that sound nice and delicious!
Yum! Eggs and avocado are my favorite breakfast partners. I’ve always loved poached eggs, so I’m definitely going to be making this soon!