Avocado Eggs Benedict with Spicy Celery Hollandaise and Celery Pesto Potato Hash

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What You Need

Celery Pesto Potato Hash:

  • 2 stalks of Dandy® celery (including leaves)
  • 1 cup fresh spinach
  • 2 tablespoons sliced almonds
  • 1 clove garlic, minced
  • 2 tablespoons freshly grated Asiago cheese
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1 teaspoon smoked flake sea salt
  • 1 tablespoon European style butter
  • 2 Russet potatoes, cut 1 inch dice
  • 1 tablespoon minced shallot
  • 1/2 teaspoon freshly ground black pepper

Spicy Celery Hollandaise:

  • 1 teaspoon extra virgin olive oil
  • 1 Dandy® celery stalk (no leaves), minced
  • 2 scallions, minced
  • 1/2 teaspoon minced shallot
  • 1/4 teaspoon smoked flake sea salt
  • 1/2 teaspoon chili paste
  • 2 large egg yolks
  • 1 tablespoon lemon juice
  • 4 tablespoons butter, melted


  • 4 slices whole grain bread, toasted
  • 1/2 fresh avocado
  • 4 eggs, poached
  • Salt and pepper to taste


Make It

1. To prepare the potatoes, remove the leaves from celery and place in the bowl of a small food processor. Finely dice the celery. Place 1/4 cup of the diced celery in the food processor with the leaves; add 1 cup of spinach,the sliced almonds, garlic and Asiago cheese then process until combined. With the motor of the food processor running, add the 1/4 cup of oil then process until well combined; add 1/4 teaspoon of the salt and stir to combine.

2. In a 12 inch skillet, heat the tablespoon of olive oil and the tablespoon of butter over medium high heat. Stir the remaining diced celery, the potatoes, the tablespoon of shallot, remaining salt and the pepper into the pan; cook, stirring occasionally, until the potatoes are tender and golden brown, about 15-20 minutes. Combine the pesto and the potatoes just before serving.

3. Meanwhile prepare the hollandaise. In a 6 inch skillet heat the teaspoon of olive oil over medium heat; stir in the minced celery, scallions and shallot and cook until tender but not browned, 3-5 minutes. Transfer celery to a blender container (I used a Magic Bullet) and add the sea salt, chili paste, egg yolks and lemon juice; blend. Add the melted butter to the container and blend until smooth.

4. To serve, spread the avocado over the toasted bread, evenly dividing. Arrange one slice of avocado toast on each of 4 serving plates. Top the avocado with a poached egg. Spoon the hollandaise over each egg. Divide the pesto potatoes between each serving plate. Garnish each with shaved celery (I used a julienne peeler) and celery leaves then serve.