Breakfast

Avocado ‘hollandaise’

Avocado eggs benedict_0283.jpg
  • Serves: 4
  • Preparation: 15 minutes
  • Cooking: 25 minutes
  •       

Ingredients

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

Method

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
4

Heat a greased non-stick frying pan over medium heat and add spinach and toss until just wilted.

5

Set aside and keep warm.

6

To poach eggs, bring about 5cm of water to the boil in a frying pan over medium-high heat.

7

Reduce heat and allow the water to simmer.

8

Break an egg into a cup and slide into simmering water.

9

Quickly repeat 3 more eggs.

10

Gently spoon water over eggs and poach for about 3-4 minutes or until yolks are almost set

11

Using a slotted spoon, lift eggs from water and drain on paper towel.

12

Keep warm.

13

Repeat using remaining 4 eggs.

14

Toast bread.

15

Heat avocado 'Hollandaise’ in a microwave on medium heat for 30 seconds or until warm.

To serve
16

Top toast with wilted spinach, ham and eggs and spoon over avocado ‘Hollandaise".

17

Sprinkle with chives and serve.

Ingredients

 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

Directions

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
4

Heat a greased non-stick frying pan over medium heat and add spinach and toss until just wilted.

5

Set aside and keep warm.

6

To poach eggs, bring about 5cm of water to the boil in a frying pan over medium-high heat.

7

Reduce heat and allow the water to simmer.

8

Break an egg into a cup and slide into simmering water.

9

Quickly repeat 3 more eggs.

10

Gently spoon water over eggs and poach for about 3-4 minutes or until yolks are almost set

11

Using a slotted spoon, lift eggs from water and drain on paper towel.

12

Keep warm.

13

Repeat using remaining 4 eggs.

14

Toast bread.

15

Heat avocado 'Hollandaise’ in a microwave on medium heat for 30 seconds or until warm.

To serve
16

Top toast with wilted spinach, ham and eggs and spoon over avocado ‘Hollandaise".

17

Sprinkle with chives and serve.

Avocado ‘hollandaise’

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