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Avocado eggs benedict

Avocado eggs benedict

By Addison Kang
15’ Prep time
5’ Cook time
20’ Total time
597 Calories
2 Serving

Summary

This simple recipe will become your new brunch favourite, with its lighter and brighter take on hollandaise. any leftover sauce is great with crudités.
Addison Kang 0 Followers

Step by Step

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Step 1

Scoop the avocado flesh into a blender. Add the lemon juice, hot sauce, mustard and 100ml just-boiled water. Season generously, then blitz until smooth, adjusting the consistency with a little more boiling water if needed.
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Step 2

Poach the eggs in simmering salted water for 3 minutes or until just set. Drain on kitchen paper. Halve, toast and butter the muffins, then put onto plates. Tear the ham, ruffle on top and add the poached eggs.
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Step 3

Spoon over the avocado sauce, drizzle over a little more hot sauce, some black pepper and snipped chives, if liked.

Ingredient

  • Lemon
    Lemon
    1
  • Butter
    Butter
    15 grams
  • Dijon mustard
    Dijon mustard
    0.5 tsp
  • No.1 longstock gold eggs
    No.1 longstock gold eggs
    4
  • English muffins
    English muffins
    2
  • Hot sauce
    Hot sauce
    1 tsp
  • Waitrose & partners perfectly ripe avocado
    Waitrose & partners perfectly ripe avocado
    2
  • Ham
    Ham
    4 slice/s
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