Eggs Benedict with Avocado and Capicola

Brunch with a Twist

Brunch is the ideal way to begin an indulgent weekend. And there’s nothing more classic for brunch than Eggs Benedict. Our chef de cuisine, Menno Bannier, gives a delicious twist to this classic dish. His recipe will help you tackle a leisurely weekend brunch in style.

Ingredients (for 4 persons)

  • 4 eggs
  • 1 Turkish flatbread
  • 1 ripe avocado
  • 40 g of sliced capicola (ham)
  • 1 bunch of chives
  • Black olives
  • Olive oil

For the hollandaise sauce:

  • 75 g of egg yolk (4 yolks)
  • 15 g of tarragon vinegar
  • 20ml sushi vinegar
  • 1 g of salt
  • 50 g butter


  1. Cut the flatbread in half. Cut out four circles with a kitchen insert ring and add olive oil and a little coarse salt on the bread. Bake in the oven at 180 degrees for 6 minutes. (Time may vary per oven)
  2. Boil some water for the eggs with a pinch of salt and a good splash of tarragon vinegar.
  3. Finely chop the chives.
  4. Clean the avocado and cut into strips equal to the size of the bread. Go over the avocado slices with a kitchen burner for a slightly grilled effect.
  5. Poach the eggs for 4 minutes in the water with salt and tarragon vinegar.

Method for the hollandaise sauce:

  1. Heat a pan of water over the stove and place a (heat resistant) bowl on top to create a hot water bath
  2. Add the egg yolk, the tarragon vinegar, salt and sushi vinegar to the bowl and whisk until the egg yolk is cooked. Add the butter and stir to complete the hollandaise sauce.

Assemble the Benedict:

1. Place baked bread onto each plate.
2. Top with avocado slices.
3. Top with a few slices of the capicola ham.
4. Add poached egg on top. Spoon hollandaise sauce over the egg.
6. Garnish with the chopped chives.


Cook with Menno

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