Eggs Benedict with Avocado 'Hollandaise'
Eggs Benedict with Avocado 'Hollandaise'
Enjoy this quick and easy brunch recipe by Anna Olson from Bake with Anna Olson.
  • Difficulty Level Easy
  • Technique Poaching
  • Preparation Time 20 minutes
  • Cooking Time 15 minutes
  • Yield 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
  1. 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.)
  2. 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
  3. 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
  4. 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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