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Eggs Benedict with Avocado Hollandaise

Everyone loves a Benny – but here's how we do it with an on trend twist.

Eggs Benedict with Avocado Hollandaise – Recipe
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Method

  • White Wine Vinegar 200.0 ml
  • Water 4.0 l
  • Salt 5.0 g
  • Eggs 20.0 x
  • English muffins, toasted 10.0 x
  • Slice Ham 700.0 g
  • KNORR Hollandaise Sauce Gluten Free 1L 1.0 l
  • Baby English Spinach, wilted 300.0 g
  • Butter melted 100.0 g
  • Vinegar 30.0 ml

Preparation

  1. Method

    • Mix water and vinegar in desired poaching pot. Bring to boil.
    • In a pot heat, KNORR Hollandaise Gluten Free Sauce. Once hot, add in avocado flesh. Using a stick blender, blitz until smooth.
    • Crack and carefully place eggs in simmering water. Poach eggs till just firm and yolks still runny. Remove using a spider or slotted spoon and drain on kitchen paper.
    • Half and toast English muffins.
    • Place sliced spinach, ham, poached egg onto toasted muffin and spoon over hot Avo Hollandaise Sauce.