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A white ceramic plate with Peruvian eggs benedict and copper flatware and print napkin.

Peruvian-Style Eggs Benedict Recipe

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Tamara Andersen
This Peruvian twist on eggs benedict features Peruvian-style chunky guacamole, poached eggs, and ají amarillo hollandaise atop rustic bread.
5 from 2 votes

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast | Brunch | Lunch
Cuisine Fusion, Peruvian
Servings 4 servings
Calories 528 kcal

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

Serving: 1g | Calories: 528kcal | Carbohydrates: 24g | Protein: 14g | Fat: 43g

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.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com