Eggs Benedict with Avocado and Hollandaise Sauce
Ingredients
- 4 Eggsquisite First-Laid Eggs
- 1 ripe avocado
- 8 slices of smoked bacon
- 4 slices of seeded bread or English muffins
- Lemon juice
- White vinegar
- Olive oil
- Fresh chives for garnish
For the hollandaise sauce:
- 4 egg yolks (Eggsquisite First-Laid Eggs)
- Juice of half a lemon
- 200 g butter
- Salt
Instructions
- Cook the bacon slices in a pan until crispy.
- Slice the avocado and drizzle with lemon juice to prevent browning.
- Toast the bread slices or muffins in a pan with a bit of olive oil.
- To make the hollandaise sauce: Melt the butter over low heat and skim off the foam. Let it cool slightly. In a bowl, whisk the egg yolks until creamy. Slowly drizzle in the lukewarm butter while whisking constantly to create a smooth, velvety sauce. Add the lemon juice and a pinch of salt to taste.
- To poach the eggs: Line a small bowl with plastic wrap, crack an egg into it, and twist the ends to seal. Place the pouch in almost-boiling water (do not boil) for 2–3 minutes. Remove with a slotted spoon and cut the wrap to release the egg.
- To assemble: Place the toasted bread on a plate, top with bacon, avocado slices, and the poached egg. Generously spoon hollandaise sauce over the top and garnish with chopped chives.
Optional variations: Replace bacon with smoked salmon, cooked ham, or roasted turkey. Add sautéed spinach, fresh tomato slices, or use whole grain or artisan bread for different textures and flavors.