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Green Goddess Eggs Benedict

A lot of goodness can be found within this Green Goddess Eggs Benedict. Healthy spinach, creamy avocado, a poached egg, all topped with a homemade dill hollandaise.

Course Breakfast
Keyword avocado, Dill, Eggs, hollandaise
Total Time 10 minutes
Servings 4 toasts
Author Fraîche


  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon Dijon mustard
  • 1 teaspoon chopped fresh dill plus more for garnish
  • Salt & pepper to taste
  • 1 teaspoon white vinegar
  • 4 eggs
  • 1 cup fresh spinach leaves
  • 1 avocado sliced
  • 4 slices Stonemill Bakehouse Authentic Sourdough Rye Multigrain lightly toasted


For the Hollandaise

  1. Pour an inch of water into a small pot and bring to a simmer over medium heat.
  2. In a glass bowl, whisk together the mayonnaise, sour cream, lemon juice and Dijon mustard.

  3. Place glass bowl over the simmering water. Whisk mixture together until warmed, add the dill and season to taste with salt and pepper. Keep warm until ready to serve.

For Poaching the Eggs

  1. Fill a large frying pan or shallow pot three quarters full with water and add the vinegar. Bring to a gentle boil. Crack eggs into individual small bowls or ramekins, gently stir the water in a circular motion and drop eggs into the water. For soft eggs cook 3-4 minutes or longer as desired.

  2. Us a slotted spoon to remove the eggs from the water and let them rest briefly on a paper towel to absorb the excess water.

To Assemble:

  1. While the eggs are cooking, toast the Stonemill Sourdough Rye Bread, butter If desired, and layer on the fresh spinach, sliced avocado and eggs, Top with a dollop of warm hollandaise. Garnish with more fresh dill and enjoy!