If you loved our Nutella buttermilk pancakes, this one delivers the same wow factor — just on the savory side. Think creamy avocado layered on toasted sourdough, perfectly poached eggs with golden yolks ready to spill, silky hollandaise cascading over the top, and a punch of pickled red onions finished with everything bagel seasoning.

This dish takes inspiration from the “Go Green” avocado toast locals are loving at Boulder Coffee Roasters and transforms it into a full-on Eggs Benedict that feels right at home on Pearl Street.

Meanwhile, Snooze, an A.M. Eatery has already proven how craveable an avocado-based Benedict can be with their Smashed Avocado Benny. This version hits that same sweet spot — light enough for Boulder’s active lifestyle, but indulgent enough for a laid-back weekend brunch.

Perfect fuel before heading out toward the Flatirons.

Why You’ll Make This on Repeat

• Serious visual payoff
Cut into it and watch that rich yolk spill into the bright green avocado — pure brunch perfection.

• Eggs take center stage
If you love eggs, this is your dish. Simple, clean, and loaded with flavor.

• Local Boulder flavor profile
Pickled red onions, everything bagel seasoning, and a touch of balsamic bring that fresh, modern Boulder vibe.

• Fast and satisfying
Ready in about 25 minutes — no long waits, no crowded brunch lines.

Ingredients (Serves 2, Easily Doubles)

• 2 slices sourdough bread (or English muffins)
• 2 ripe avocados
• 4 eggs (cage-free if possible)
• 1 small red onion, thinly sliced
• 1 tablespoon white vinegar (for pickling and poaching)
• Everything bagel seasoning
• Balsamic glaze
• Fresh microgreens or cilantro for garnish

Quick Blender Hollandaise (Ready in 2 Minutes)

• 3 egg yolks
• 1 tablespoon lemon juice
• ½ cup butter, melted
• Pinch of salt and cayenne

Fresh, vibrant, and ready to come together — everything you need for Boulder’s ultimate avocado eggs benedict, where creamy, crispy, and perfectly runny meet in one unforgettable bite.

How to Make It

1. Quick Pickle the Onions

Combine sliced red onion with ½ cup vinegar, 1 teaspoon sugar, and ½ teaspoon salt. Let it sit while you prep the rest.

2. Toast the Bread

Golden and slightly crisp is the goal — a sturdy base makes all the difference.

3. Smash the Avocado

Mash with salt, pepper, and a squeeze of lime. Spread generously over the toast.

4. Poach the Eggs

Bring water to a gentle simmer, add a splash of vinegar, swirl, and carefully drop in the eggs. Cook for 3–4 minutes for that perfect runny yolk.

5. Blend the Hollandaise

Add egg yolks, lemon juice, salt, and cayenne to a blender. Slowly pour in hot melted butter while blending until smooth and creamy.

6. Build Your Benedict

Layer avocado toast, top with poached eggs, drizzle with hollandaise, and finish with everything bagel seasoning, pickled onions, balsamic glaze, and fresh greens.

The Boulder Twist

Want to take it up a notch?

• Add smoked salmon or bacon for extra protein
• Stir roasted Hatch green chile into the hollandaise for a Colorado-inspired kick

Pro Tip

Make the hollandaise and pickled onions ahead of time. Once your eggs are ready, everything comes together in minutes.

How It Stacks Up Locally

This dish is essentially the best of both worlds — the fresh, vibrant flavors of Boulder Coffee’s “Go Green” concept combined with the indulgent comfort of Snooze’s avocado Benedict.

You get the same bold flavors, but with full control over that perfect yolk run — and none of the wait.

The Perfect Pairing

Round it out with a strong local coffee and something sweet on the side — maybe even a glazed donut.

Sweet meets savory. Classic Boulder balance.

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