Avocado Eggs Benedict With Avocado Hollandaise Recipes

CALIFORNIA EGGS BENEDICT WITH AVOCADO HOLLANDAISE

Steps:

• Place avocado, lemon juice, salt, pepper and cayenne in a blender. Add 1/4 cup of the water. Blend until smooth, adding more water as needed to reach a saucy consistency.
• To poach eggs, fill a large saucepan with about 4 inches of water. Add a splash of white vinegar. Heat water to a gentle simmer. Swirl water with a spoon to create a whirlpool, and gently crack an egg into the center. Repeat with a second egg. Cook until whites are done, 3-4 minutes. Remove eggs with the slotted spoon to a plate lined with paper towels. Repeat with remaining eggs.
• Half English muffins. Toast and top each half with spinach, a tomato slice, and a poached egg. Spoon avocado hollandaise over the top of each egg. Sprinkle with fresh herbs (optional).

AVOCADO TOAST EGGS BENEDICT WITH AVOCADO HOLLANDAISE

Steps:

• Set a medium pot of water over high heat.
• While the water heats, make the avocado hollandaise sauce. Set aside.
• Toast the bread. Set on individual plates. Half the avocado, remove the pit and peel, and cut each half into thin slices. Lay on the toast, and mash with a fork.
• Top with tomato slices. Sprinkle with a little pinch of salt and pepper.
• Poach the egg. By now, your water should be boiling. Reduce the heat to low, until your water is barely moving, with only a few small bubbles rising to the surface. Crack eggs into the water, hovering right over the surface so that the eggs don't have very far to drop. Cook for 3 minutes for a very runny yolk or 3 1/2 minutes for thicker (yet still runny) yolk.
• Remove eggs from water with a slotted spoon and place atop tomato.
• Spoon avocado hollandaise over the top. Sprinkle with parsley and/or chives if using along with a pinch of salt, and a generous pinch of pepper.
• Serve immediately.

HEALTHY EGGS BENEDICT WITH AVOCADO HOLLANDAISE

Steps:

• For the Cucumber Pickle:.
• Combine all the ingredients in a bowl and cool in the fridge for 20 minutes.
• For the Healthy Hollandaise:.
• Combine all the ingredients in a blender or a food processor and blitz until smooth, it will be a buttery tasty constancy complete with that avocado creaminess!
• For the Dish:.
• Bring a small pot of water to a boil on high heat and add the vinegar to stabilize the water before turning heat to medium. Crack in an egg and gently circle the water allowing the white to cover the yolk. Once achieved, repeat with remaining eggs.
• Toast the muffins, before topping with pickle, eggs and cover with hollandaise and sprinkle with salt and chives! Enjoy.

AVOCADO EGGS BENEDICT

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheeses and seasonings. Cook and stir until cheese is melted; keep warm., Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken (but are not hard), about 4 minutes., Place Canadian bacon and avocado on each muffin half. With a slotted spoon, lift each egg out of the water and place over avocado. Top with cheese sauce.

HOW TO MAKE AVOCADO HOLLANDAISE SAUCE

Steps:

• Place avocado, lemon juice, cayenne, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 cup water into the pitcher of your blender. Puree until smooth, drizzling in additional water as need to create a smooth, pourable consistency.
• Taste and add additional salt and pepper if desired.
• And serve. It's that simple!
• If you want a warmer avocado hollandaise, you can place it in a small pan over low heat, stirring frequently, until warm - about 5 minutes. Add a little more water if needed.
• Keeps refrigerated in an airtight container for 2-3 days. Reheat by repeating step 4 (you'll likely need to add a bit of water).

AVOCADO EGGS BENEDICT

Steps:

• In a large saucepan, melt butter.
• Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheeses and seasonings. Cook and stir until cheese is melted; keep warm.
• Place 2-3 inches of water in a large skillet with high sides; add vinegar. bring to a boil; reduce heat and simmer gently.
• Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken (but are not hard), about 4 minutes.
• Place Canadian bacon and avocado on each muffin half. With a slotted spoon, lift each egg out of the water and place over avocado.
• Top with cheese sauce.

SOUTHWESTERN EGGS BENEDICT WITH AVOCADO SAUCE

Steps:

• Preheat oven to 425°. Place first 10 ingredients in a blender; cover and process until smooth., Place toast on a baking sheet. Top each with 2 slices ham and 1 slice cheese. Bake until cheese is melted, 6-8 minutes., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into pan., Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve immediately with ham and cheese toasts and avocado mixture.