Prep:  15 minutes
Cook:  25 minutes
Serves:  4
Average: 4.4 (5 votes)
Make a delicious avocado hollandaise sauce for poached eggs and serve with ham and spinach. Enjoy this breakfast recipe as a Sunday breakfast idea.

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Avocado 'Hollandaise' with Eggs, Ham and Spinach
Avocado 'Hollandaise'
Poaching Eggs, Spinach and Ham
Avocado 'Hollandaise'
  1. Scoop avocado flesh into a food processor, add lemon juice and process until smooth
  2. Gradually add oil and hot water and add cayenne pepper, salt and pepper to taste
  3. Transfer to a small heatproof bowl and set aside
Poaching Eggs, Spinach and Ham
  1. Heat a greased non-stick frying pan over medium heat and add spinach and toss until just wilted. Set aside and keep warm
  2. 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
  3. Break an egg into a cup and slide into simmering water. Quickly repeat 3 more eggs
  4. Gently spoon water over eggs and poach for about 3-4 minutes or until yolks are almost set
  5. Using a slotted spoon, lift eggs from water and drain on paper towel. Keep warm
  6. Repeat using remaining 4 eggs
  7. Toast bread
  8. Heat avocado 'Hollandaise' in a microwave on medium heat for 30 seconds or until warm
  9. To serve, top toast with wilted spinach, ham and eggs and spoon over avocado 'Hollandaise'. Sprinkle with chives and serve
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