Eggs Benedict with Avocado Hollandaise
Everyone loves a Benny – but here's how we do it with an on trend twist.
Ingredients per serve
Eggs Benedict with Avocado Hollandaise
−
+
€0.0
Method
White wine vinegar
/ml
200.0 ml
0%
Water
/l
4.0 l
0%
Salt
/g
5.0 g
0%
Eggs
/x
20.0 x
0%
English muffins, toasted
/x
10.0 x
0%
Slice Ham
/g
700.0 g
0%
KNORR Hollandaise Gluten Free Sauce 1 L
/l
1.0 l
0%
Baby English Spinach, wilted
/g
300.0 g
0%
Butter melted
/g
100.0 g
0%
Vinegar
/ml
30.0 ml
0%
/
Method
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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
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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.
