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Eggs Benedict with avocado Hollandaise

Eggs Benedict with avocado Hollandaise – recipe

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Ingredients

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To make the dish:

  • White wine vinegar 200.0 ml
  • Water 4.0 l
  • Salt 5.0 g
  • Egg 20.0 pc
  • English muffin 600.0 g
  • Ham 700.0 g
  • Knorr Professional Garde Dór Hollandaise sauce 1L 1.0 l
  • Avocado 2.35 pc
  • Baby leaf spinach 300.0 g

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Preparation

  1. To make the dish:

    • Pour the water and white wine vinegar into large saucepan and bring to the boil.
    • Crack each egg into a teacup and swirl the water round in the pan using a whisk then gently pour in the eggs.
    • Reduce the heat to a simmer and poach until the whites are set (around 6 minutes).Cut the muffins in half and toast.
    • Pour the KNORR Garde d'Or Hollandaise Sauce. Once hot, add in avocado flesh. Using a stick blender, blitz until smooth.
    • Remove the eggs with a slotted spoon and drain on kitchen paper.
    • Slice the muffins in half and toast.
    • Placethe spinach, ham and poached egg onto toasted muffin and spoon over hot avocado hollandaise sauce before serving.