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Egg Benedict with avocado Hollandaise

egg benedict

Egg Benedict with avocado Hollandaise
Recipe by: Tumi Mogoai 

Serves: 2
Cooking time: 15 min
1 medium ripe avocado
Juice of 1 large lemon (about 3 tablespoons)
Pinch cayenne pepper
¼ – ½ cup Clover Fresh Milk
4 eggs
4 slices artisanal bread or bread of your choice
½ cup mushrooms, sliced
1 tbsp butter
2 tbsp sundried tomatoes, chopped
2 tsp chilli flakes
4 ribbons trout or bacon, optional
salt and pepper to taste
In a small saucepan (or microwave), warm up your milk for about 2 minutes. Do not boil! In a blender, mix the avocado, lemon juice, cayenne pepper then season with salt and pepper. Blend until smooth then slowly incorporate the Clover Fresh milk to get a smoother, saucier consistency.
Set the sauce aside then start frying frying your mushrooms in butter on medium to high heat. Sprinkle in half of the chilli flakes, season with salt and pepper then remove from the stove once cooked to your desired doneness.
Cook your eggs in your preferred method but I prefer my eggs poached.
To poach your eggs, bring a medium saucepan filled with water to the boil, then reduce to a simmer. Create a whirlpool in the center using a wooden spoon or ladle, then gently drop your eggs in the center and allow them to cook. Drop them 2 at a time to avoid over filling.
I like my eggs soft so you would need to cook them for at least 3-4 minutes.
Assemble your dish starting with the bread, you can toast it, followed by the meat (if you’ve chosen to use it), then mushrooms, eggs, then finish with the sauce. Top everything with some sundried tomatoes and a last sprinkling of the chili flakes and serve.

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