Ingredients
Method
-
White wine vinegar 200.0 ml
-
Water 4.0 l
-
Salt 5.0 g
-
Eggs 20.0 x
-
English muffins, toasted 10.0 x
-
Slice Ham 700.0 g
-
Baby English Spinach, wilted 300.0 g
-
Butter melted 100.0 g
-
Vinegar 30.0 ml
Preparation
-
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.