Description
Eggs Benedict with avocado and bacon.
Ingredients
- FOR THE EGGS BENEDICT:
- 8 slices Bacon
- 2 whole English Muffins
- 2 Tablespoons Butter
- 2 teaspoons Vinegar
- 4 whole Eggs At Room Temperature
- 1 whole Avocado
- Salt To Taste
- FOR THE HOLLANDAISE SAUCE:
- ½ cups Butter
- 3 whole Egg Yolks
- 2 Tablespoons Heavy Cream
- 1 Tablespoon Lemon Juice
- ½ teaspoons Salt
- 1 pinch Cayenne Pepper
Preparation
Fry the bacon and drain on paper towel. Slice and butter the English muffins and toast them (butter side down) on the grill until browned.
For the Hollandaise sauce, in a saucepan, melt the butter over a low heat. In a blender, blend egg yolks, heavy cream, lemon juice, salt and pepper until it light and fluffy. Drizzle the warm melted butter very slowly, in a thin stream, into the blender while the machine is turned on at the lowest speed until all the butter has blended into the mixture. Return the sauce to the saucepan to keep warm.
To poach the eggs, bring a saucepan of water to a boil and add the vinegar. This will help congeal the egg whites. Break an egg into a ramekin. Create a whirlpool in the water and gently drop the egg into the middle of the whirlpool. The movement of the water will help form the egg. Turn the temperature down to low, cover with a lid and allow the egg to cook for 3 minutes (or more if you prefer a less runny yolk).
Mash the avocado and add a little salt to taste. Spread a generous amount of the mashed avocado on the muffin halves and top with bacon. Top with the poached eggs. Drizzle the hollandaise sauce over the top, sprinkle with cayenne pepper and enjoy.
