Home Recipes Avocado ‘Hollandaise’ with eggs, ham & spinach

Avocado ‘Hollandaise’ with eggs, ham & spinach

Total votes: 238

Looking for a great breakfast to share with the family? This simple twist on hollandaise is sure to impress!


  • 100g baby spinach leaves
  • 8 free-range eggs (chilled)
  • 8 slices smoked leg ham
  • 8 slices sourdough bread
  • 1 tbs chives, finely chopped


Avocado ‘Hollandaise’

  • 1 just-ripe avocado, halved and deseed  
  • 2 tbs lemon juice
  • 1 tbs grape seed or light olive oil
  • ¼ cup hot water
  • Cayenne pepper, to taste
  • Salt & pepper, to season




To make avocado ‘Hollandaise’

  1. Scoop avocado flesh into a food processor, add lemon juice and process until smooth.  
  2. Gradually add oil and hot water and add cayenne pepper, salt and pepper to taste.  
  3. Transfer to a small heatproof bowl and set aside.

Poaching eggs, spinach & ham

  1. Heat a greased non-stick frying pan over medium heat and add spinach and toss until just wilted.  Set aside and keep warm.
  2. To poach eggs, bring about 5cm of water to the boil in a frying pan over medium-high heat.  Reduce heat and allow the water to simmer.
  3. Break an egg into a cup and slide into simmering water.  Quickly repeat 3 more eggs.
  4. Gently spoon water over eggs and poach for about 3-4 minutes or until yolks are almost set
  5. Using a slotted spoon, lift eggs from water and drain on paper towel.  Keep warm. 
  6. Repeat using remaining 4 eggs.
  7. Toast bread.   
  8. Heat avocado ‘Hollandaise’ in a microwave on medium heat for 30 seconds or until warm. 
  9. To serve, top toast with wilted spinach, ham and eggs and spoon over avocado ‘Hollandaise’.   Sprinkle with chives and serve.

  • Serves 4
  • Cooking Time 25 Minutes
  • Preparation Time 15 Minutes

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