Published on
myfoodbook
(
https://myfoodbook.com.au
)
Home
> Avocado 'Hollandaise' with Eggs, Ham and Spinach
Avocado 'Hollandaise' with Eggs, Ham and Spinach
Recipe By:
Australian Avocados
australianavocados.com.au
[1]
Prep Time:
15 minutes
Cook Time:
25 minutes
Serves:
4
Make a delicious avocado hollandaise sauce for poached eggs and serve with ham and spinach. Enjoy this breakfast recipe as a Sunday breakfast idea.
Avocado 'Hollandaise'
Ingredients
1 just-ripe avocado, halved and deseed
2 tbs lemon juice
1 tbs grape seed or light olive oil
1/4 cup hot water
Cayenne pepper, to taste
Salt & pepper, to season
Method
Scoop avocado flesh into a food processor, add lemon juice and process until smooth
Gradually add oil and hot water and add cayenne pepper, salt and pepper to taste
Transfer to a small heatproof bowl and set aside
Poaching Eggs, Spinach and Ham
Ingredients
100g baby spinach leaves
8 free-range eggs (chilled)
8 slices smoked leg ham
8 slices sourdough bread
1 tbs chives, finely chopped
Method
Heat a greased non-stick frying pan over medium heat and add spinach and toss until just wilted. Set aside and keep warm
To poach eggs, bring about 5cm of water to the boil in a frying pan over medium-high heat. Reduce heat and allow the water to simmer
Break an egg into a cup and slide into simmering water. Quickly repeat 3 more eggs
Gently spoon water over eggs and poach for about 3-4 minutes or until yolks are almost set
Using a slotted spoon, lift eggs from water and drain on paper towel. Keep warm
Repeat using remaining 4 eggs
Toast bread
Heat avocado 'Hollandaise' in a microwave on medium heat for 30 seconds or until warm
To serve, top toast with wilted spinach, ham and eggs and spoon over avocado 'Hollandaise'. Sprinkle with chives and serve
Links
[1] http://australianavocados.com.au/