Eggs Benedict with Avocado Hollandaise
Everyone loves a Benny – but here's how we do it with an on trend twist.
Ingredients
Method
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White Wine Vinegar 200 ml
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Water 4 l
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Salt 5 g
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Eggs 20 x
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English muffins, toasted 10 x
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Slice Ham 700 g
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Baby English Spinach, wilted 300 g
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Butter melted 100 g
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Vinegar 30 ml
Preparation
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Method
- Mix water and vinegar in desired poaching pot. Bring to boil.
- In a pot heat, KNORR Garde d'Or Hollandaise Sauce. Once hot, add in avocado flesh. Using a stick blender, blitz until smooth.
- Crack and carefully place eggs in simmering water. Poach eggs till just firm and yolks still runny. Remove using a spider or slotted spoon and drain on kitchen paper.
- Half and toast English muffins.
- Place sliced spinach, ham, poached egg onto toasted muffin and spoon over hot Avo Hollandaise Sauce.