Breakfast Grilled Cheese Eggs Benedict Sandwich
An ooey-gooey breakfast grilled cheese topped with mashed avocado, tomato, a poached egg, & hollandaise sauce makes for the brunch recipe of your dreams!
My Special Mashed Avocado
- ½ large ripe avocado, mashed finely
- ⅛ tsp red pepper flakes don't worry - this doesn't make it super spicy
- ⅛ tsp onion powder
- 2 slices thick, crusty white bread
- 50 grams sharp cheddar cheese, shredded or more, to taste
- 2 tbsp butter or more, to taste (depends on the size of your bread)
- tomato slices
- 1 egg, poached
- ¼ cup hollandaise sauce or more, to taste
First, make the hollandaise sauce and set it aside. Stir it occasionally so it doesn't get clumpy and keep it warm.
Mash the avocado and add the red pepper flakes, onion powder, and salt. Set aside.
Next, cook the grilled cheese. Add one tablespoon of butter (or more) to one side of each slide of bread. Heat your pan on medium heat. Once hot, place the buttered side of one slice of bread down. Top with shredded cheese and the other slice of bread, buttered side out. Cook for about 3-4 minutes per side in a covered pan, until each side is nice and golden brown and the cheese is melted.Once you add the sandwiches to the pan to start cooking, start boiling the water to poach the egg. Set your grilled cheese aside and top it with mashed avocado and tomato slices.Poach your egg (4 minutes is perfect for mine) and place one egg on top of the sandwich. Drizzle with hollandaise sauce. I top mine with some pepper and a pinch of fresh parsley. Serve hot! Enjoy.
***You can switch up the order of poaching the eggs, making the hollandaise, mashing the avocado, and cooking the grilled cheese, but this is the order that works best for me.
Feel free to use more cheese, butter, hollandaise, avocado, etc!