Avocado-Cilantro Eggs Benedict With Sriracha Glazed Bacon

Easter Sunday is fast approaching + we are comin’ at you with a twist on one of our favorite classic brunch items — eggs benedict! Of course, we couldn’t just bring you a typical brunch — we had to put a twist on it. A sriracha bacon + cilantro//avocado + CHAARGified mimosa twist — yeah, we went there.

Have you ever had a meal so delicious you couldn’t stop thinking about it? YUP. This is it. I dreamed about this last night… no lie.

++ to make your Easter Sunday even better [or really, any day of the week: CHAARG girls don’t need an excuse to brunch!] — there are 3 parts to this brunch. We are giving you the ingredients//directions for each separately to make it super simple : )

Get ready because this brunch is about to BLOW YOUR MIND. Brunch will never be the same.



2 slices Bacon

cup Sriracha

¼ cup Brown Sugar

2 slices Bread [I used Whole Wheat Pane from TJs, but Ciabatta or an English Muffin work great!]

1 Roma Tomato [sliced]

1 large handful Arugula

2 Eggs

Creamy Avocado-Cilantro *Hollandaise* Sauce

1 handful fresh Cilantro

2 large, ripe Avocados

cup Plain, Nonfat Greek Yogurt

2 tbsp Lemon Juice

1 Lime [juiced]


#1] Preheat oven to 475 F. Mixing with a fork, combine brown sugar + sriracha. Place uncooked bacon on baking sheet + cover with the brown sugar//sriracha mixture. [*I like to make bacon in the oven because it’s not as messy + you can do other stuff while it cooks!] Cook for 20-25 minutes or until bacon is crisp.

#2] Let’s make the sauce! In a food processor combine avocado + cilantro + lime + lemon juice + greek yogurt + blend until it is smooth//creamy!

#3] Time to poach that egg! Did you know you could poach an egg in a microwave + it takes all of hmm… I don’t know 30 seconds? YUP. In a small glass dish [or coffee mug] fill halfway with water + crack an egg into it. [Make sure the egg is fully covered with water.] Cook for 30 seconds + take it out + check [if you still see uncooked egg whites in the mug it needs to cook longer] + cook for 15 second increments until cooked. Be sure not to overcook it or the egg will not be runny!

#4] When the bacon is finished baking assemble your benny! Start with 1 slice toasted bread + a spread of cilantro//avocado sauce + 1 slice bacon + arugula + 2 slices tomato + the poached egg! Then drizzle some [A LOT] of sauce on top + garnish with extra cilantro. ; )



8 small Red Potatoes

½ Red Onion

3 Sprigs Fresh Rosemary

2 tbsp Olive Oil

1 tbsp Garlic Powder

1 tbsp Onion Powder

1 tbsp Pepper


#1] Preheat oven to 475F.

#2] Wash//dry potatoes + cut into fourths. Place in medium sized mixing bowl.

#3] Chop onion + rosemary + place in mixing bowl with potatoes.

#4] Drizzle olive oil + sprinkle in garlic powder + onion powder + pepper — mix!

#5] Bake for 25-30 minutes or until golden brown//can be pierced with a fork [*I cooked my bacon + potatoes at the same time + it worked out perfectly!]




Grapefruit Juice

Frozen raspberries


#1] In a champagne glass place a few frozen raspberries at the bottom + pour champagne a little more than halfway full + splash in some grapefruit juice!

#2] Cheers + Sip + enjoy!


Take a second to appreciate your *insta worthy* breakfast.

Break the yolk. Drip, drip.

ENJOY ++ GO FOR SECONDS [of the Grapefruit Berry Mimosa — or everything ; )].

Brunch on y’all! xox, Morgan [@morgsimp_inchaarg], LSU CHAARG

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