Avocado 'Hollandaise'- 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
Poaching Eggs, Spinach and Ham- 100g baby spinach leaves
- 8 free-range eggs (chilled)
- 8 slices smoked leg ham
- 8 slices sourdough bread
- 1 tbs chives, finely chopped
| Avocado 'Hollandaise'- 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- 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
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