Ingredients
Method
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White wine vinegar 200.0 ml
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Water 4.0 l
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Salt 5.0 g
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Eggs 20.0 x
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English muffins, toasted 10.0 x
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Slice Ham 700.0 g
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Baby English Spinach, wilted 300.0 g
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Butter melted 100.0 g
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Vinegar 30.0 ml
Preparation
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Method
- Mix water and vinegar in desired poaching pot. Bring to boil.
- In a pot heat, KNORR Hollandaise Gluten Free 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.
