Eggs Benedict with Avocado 'Hollandaise'
Enjoy this quick and easy brunch recipe by Anna Olson from Bake with Anna Olson.
- 20 minutes
- 15 minutes
- 4 servings
- Avocado “Hollandaise":
- 1 ripe Avocado
- ½ cup Water
- ½ cup Greek Yoghurt
- ¼ cup Vegetable oil
- 2 tablespoons Lime juice
- Salt & Pepper to taste
- Eggs & Assembly:
- 4 English Muffins, split and toasted
- 8 slices ripe Tomatoes
- 1 tablespoon White vinegar
- 8 Eggs
- 2 tablespoons chopped fresh chives
- Salt & pepper
- For the “hollandaise”, puree the avocado with the water, yoghurt, oil and lime juice in a blender on high speed until creamy and smooth. Season to taste and set aside until ready to serve (only chill if making ahead of time.)
- Arrange the toasted English muffins (buttered, if you wish) on a baking tray lined with parchment paper and place a tomato slice on each. Hold the tray in a 300°F (150°C) oven to keep warm while preparing the eggs
- For the poached eggs, bring a medium saucepan filled with water to just below a simmer (you should see bubbles forming at the bottom of the pot, but not breaking the surface of the water). Add the vinegar. Break an egg, one at a time, into a small dish. Give the water a stir to create a swirling motion and then drop the egg in close to the centre of the pot – the swirling motion will help shape the poached egg nicely. You can add up to 4 eggs in one poaching session, but add them one at a time. Poach the eggs to the desired doneness (2 to 4 minutes) and lift them out with a slotted spoon and place each onto an English muffin. Put the tray back in the oven to keep warm while finishing the eggs
- To serve, arrange 2 muffins on each plate and spoon the avocado “hollandaise” overtop. Sprinkle the dish with chives and a little salt & pepper and serve immediately
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