Avocado Eggs Benedict
Eggs Benny have been a Friday Morning tradition around here and we have tried to never have the same one twice! This is a classic breakfast indulgence that comes together quickly and we highly recommend this as your basis for hollandaise.
Ingredients
- 4 egg yolks
- ¼ tsp Fleur de Sel
- Pinch cracked Black Pepper
- 1 to 2 tbsp Lemon juice
- 1 tbsp Sicilian Lemon White Balsamic
- ¾ cup Fruity EVOO
Poached Eggs:
- 4 Whole eggs
- 2 tbsp Champagne Vinegar
- 2 English muffins
- 4 slices Ham
- ½ Avocado thinly sliced
Instructions
- Add egg yolks, lemon juice and seasonings to a blender and blend at medium speed. Remove the pouring cover insert from blender and while blender is running on medium low, slowly pour in olive oil, drop by drop until sauce begins to come together and thicken. Check for seasoning and keep warm until ready to use.
- Bring a pot of water to a simmer over medium low heat and add the champagne vinegar. Crack egg into a small ramekin and stir water in the pot clockwise to create a whirl pool. Drop egg into center of whirlpool and let egg cook for 4-5 minutes. Remove egg from water and drain on paper towels before serving right away.
- Toast English muffin halves and then top with ham slices, avocado then poached eggs. Ladle over eggs hollandaise sauce to your hearts content.
Notes
The vinegar added to the simmering water helps the egg white to firm up and aid the proteins to set quickly once it makes contact with the water. Swirling the water before you drop in your egg aids in creating that perfectly oval poached egg you dream of - just make sure you drop in the center of the water typhoon!
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