Recipe
- 4 eggs + 1 egg yolk
- 60 ml (¼ cup) boiling water
- 2 avocados, peeled and sliced
- Juice of 2 lemons
- 15 ml (1 tbsp) Dijon mustard
- Salt and pepper
- 4 English muffins, cut open
Description
- For the Avo Hollandaise, beat 1 egg yolk while slowly adding the hot water. Add half of the avocado, 45 ml (3 tbsp) of the lemon juice and mustard until a smooth. Season with salt.
- For the poached eggs, fill a wide saucepan with water until about 8 cm deep. Add 30 ml (2 tbsp) of the lemon juice and 5 ml (1 tsp) salt. Bring the water to a simmer over medium heat until small bubbles rise from the base of the pan. Stir water in one direction to create a whirlpool.
- Working with 1 egg at a time, crack an egg into a small bowl. Slide the egg from the bowl into the centre of the whirlpool, as close to the water as possible. Cook for 2-3 minutes for a soft yolk, without stirring. Use a slotted spoon to remove the egg and drain on kitchen towel. Season with salt. Repeat with the rest.
- Toast muffins in a toaster. Place the bases on 4 serving plates. Spoon a tablespoonful of the Hollandaise over each muffin base. Top with remaining avocado slices. Season with salt and pepper.
- Top with poached eggs and remaining Hollandaise. Place muffin tops to the back of each stack.