Peruvian-Style Eggs Benedict
This Peruvian Eggs Benedict features toasted crusty sourdough bread, chunky Peruvian-style guacamole, poached eggs, and blender hollandaise sauce with a twist – the addition of ají amarillo paste. Once you’ve tasted this ají amarillo hollandaise, I’ll venture to guess you’ll never go back!
👩🏻🍳 Tamara Talks – What Makes This “Peruvian” Eggs Benedict
Is eggs benedict a “thing” in Peru? Yes and no. Eggs (huevos), avocado (palta), and rustic bread (el pan) are definitely part of breakfast in Peru. Avocados and guacamole are part of both Peruvian and Mexican cuisine, but I am particularly fond of Peruvian-style guacamole. Peruvian guacamole is chunky with palta, tomates, and cebolla roja (red onion). A squeeze of fresh lime juice and salt are all that is needed to finish it. It is not puréed.
A thick schmear of chunky guacamole tops toasted, rustic bread before a poached egg is added. The pièce de ré·sis·tance of Peruvian eggs benedict is a blender hollandaise with sunshine yellow ají amarillo paste – ubiquitous in Peruvian cooking.
Ají Amarillo Paste and Blender Hollandaise
While a stove and double boiler make gorgeous hollandaise, it is a time consuming process, and I love this quicker method. Yes, you can absolutely make hollandaise sauce in a blender, and it is considered a faster, foolproof, and easier method than traditional whisking over a burner.
The process involves blending egg yolks, lemon juice, salt, and cayenne pepper, then slowly drizzling in hot, melted butter while the blender runs to create a creamy emulsion in under 2 minutes. This Peruvian-inspired hollandaise replaces the cayenne with ají amarillo paste. It is at one time familiar, but exotic.
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
Guacamole Ingredients
Peruvian Blender Hollandaise
Peruvian Eggs Benedict
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🔪 Step-By-Step Instructions
- Make the Peruvian-style guacamole – Add peeled and seeded avocados to a medium bowl. Lightly mash (I like this masher). Add chopped tomatoes, chopped red onion, lime juice, and salt. Gently combine. Taste for seasoning, and set aside.
- Heat the butter – Heat until fully melted and very hot (almost simmering).
- Blend the Peruvian hollandaise base – Add the egg yolks, lemon juice, dijon mustard, ají amarillo paste, and salt to a blender. Blend on medium-high for ~10 seconds until slightly thick and pale. Pulse until smooth. NOTE: A blender with a small opening at the top is important as it will allow a thin stream of hot butter to be poured into the mixture.
- Emulsify – With the blender running, slowly pour the hot butter through the lid opening in a thin stream. NOTE: If your butter is too hot, your hollandaise will break. If it’s not hot enough, it will be too thin as it will not emulsify.
- Finish the hollandaise – Blend another 5–10 seconds until thick and glossy. Taste and adjust lemon or salt.
- Prepare the bread – After slicing the bread, I brush it with olive oil, and toast it under the broiler (on low). I still manage to burn it sometimes.🤪 Flip it to brown on the other side if desired. Alternatively, you can toast the bread in a hot skillet, or even use a toaster.
- Add the guacamole – Be generous! Spread a thick schmear of that chunky Peruvian guacamole.
- Prepare the eggs – Poached eggs look prettier in photos, but they can be challenging. See Easy Poached Eggs for more information. Alternatively, you can do your preferred type of egg. Poached eggs are traditional for Eggs Benedict, but they are not required. A soft fried or basted egg is fabulous as well!
- Finish the Peruvian eggs benedict – Top the eggs with a generous amount of ají amarillo hollandaise. Serve with lime wedges and chopped cilantro as desired. Delicioso!
on a leisurely Saturday morning?
❓FAQ
Blend in 1–2 teaspoons warm water.
1. Try adding additional hot butter. It has to be hot to emulsify.
2. Put 1 egg yolk + 1 tsp lemon juice in a clean blender. Blend for 5 seconds. Slowly pour the thin hollandaise into the blender. The new yolk will re-emulsify and thicken the sauce.
Fill a bowl or pot with warm tap water (not hot). NOTE: The water should feel warm to the touch, not steaming. Place the container of hollandaise in the water. Stir every 5–10 minutes. The ideal holding temperature is about 95–110°F (35–43°C).
Making blender hollandaise involves pouring hot butter into a blender while it’s on. I used my big Ninja blender, and it is way too big! You need to have a hole or an opening to pour the hot butter through. I went looking for one that would do a better job, and I like this Ninja Blast Max, Portable Blender. You might also want to try an immersion blender.
Hollandaise is best made fresh.
A blender with a small opening at the top is important as it will allow a thin stream of hot butter to be poured into the mixture.
Blender hollandaise is usually thin when the butter wasn’t hot enough when added. The heat helps the yolks thicken while emulsifying.
Hollandaise is an emulsion of egg yolks and butter, so it must be kept warm but not hot. If it gets too hot, the eggs scramble and the sauce breaks; if it cools too much, it thickens. The ideal holding temperature is about 95–110°F (35–43°C).
Saturdays are really the only day we have to enjoy a leisurely breakfast or brunch. That means it has to be AMAZING! This eggs benedict recipe is definitely worth the extra time and effort… How do you do leisurely breakfasts?
Peruvian-Style Eggs Benedict Recipe
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Equipment
Ingredients
Peruvian Guacamole
- 2 small avocados - peeled and seeded
- 5 ounces tomatoes - chopped
- ½ medium red onion - chopped
- 1 lime, juiced - extra for garnish
- ½ cup cilantro - chopped
- ¼ sea salt and several grinds pepper - or more to taste
Peruvian Hollandaise
- 3 egg yolks
- 1 tablespoon fresh lemon juice
- ½ teaspoon dijon mustard
- ¼ teaspoon fine sea salt
- 1 tablespoon ají amarillo paste
- ½ cup butter - 1 stick
- hot water - as needed
Peruvian Eggs Benedict
- 4 large slices crusty bread - toasted (see Ingredients Notes in post)
- Peruvian guacamole - recipe above
- 4 eggs - poached
- Peruvian hollandaise - recipe above
Instructions
- Add avocados to a medium bowl. Lightly mash (I like this masher). Add chopped tomatoes, chopped red onion, lime juice, and salt. Gently combine. Taste for seasoning, and set aside.
- Heat the butter until fully melted and very hot (almost simmering).
- Add the egg yolks, lemon juice, dijon mustard, ají amarillo paste, and salt to a blender. Blend on medium-high for ~10 seconds until slightly thick and pale.
- With the blender running, slowly pour the hot butter through the lid opening in a thin stream.
- Blend another 5–10 seconds until thick and glossy. Taste and adjust ají amarillo paste, lemon or salt.
- Brush bread with olive oil, and toast it under the broiler or on the stove over medium-high heat.
- Spread a thick schmear of that chunky Peruvian guacamole.
- Prepare your Poached Eggs (or other style). Place an egg on each prepared toast.
- Top the eggs with a generous amount of ají amarillo hollandaise. Serve with lime wedges and chopped cilantro as desired.
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
I’m not much of a breakfast person, but this was absolutely delicious! I don’t think I’ll ever make hollandaise without aji amarillo in it ever again.
I’m so glad you like it Gaelen! Thanks for taking time to provide feedback!
The addition of aji amarillo to the hollandaise is a real eye-opener. The chunky guacamole is fantastic, and really takes me back to the Sacred Valley. Don’t waste this on ordinary bread. Also, I’d use a basted egg instead of a poached egg unless you just want to show off.