Avocado and Beetroot Hollandaise Benny

Name: Avocado and Beetroot Hollandaise Benny
Yield: 10
Ingredients: 100.0g Beetroot, canned; 2.0x Avocados, peeled and seed removed; 1.0l KNORR Hollandaise Sauce Gluten Free 1L; 200.0ml White wine vinegar; 4.0l Water; 20.0x Eggs; 10.0x English muffins, halved; 700.0g Ham, sliced; 300.0g Baby english spinach, wilted

Avocado and Beetroot Hollandaise Benny – Recipe

Shake up your breakfast offering with this Christmas-inspired eggs Benny. Complete with the rich and creamy avocado hollandaise and a savoury beetroot hollandaise, this dish not only looks great but tastes amazing as well.

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What you need

Beetroot, canned 100.0 g
Avocados, peeled and seed removed 2.0 x
KNORR Hollandaise Sauce Gluten Free 1L 1.0 l
KNORR Hollandaise Sauce Gluten Free 1L
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White wine vinegar 200.0 ml
Water 4.0 l
Eggs 20.0 x
English muffins, halved 10.0 x
Ham, sliced 700.0 g
Baby english spinach, wilted 300.0 g

Eggs

Australian

Casual Dining

Cafe/Takeaway

Vegetables

Breakfast & Brunch

Other European

Eggs Benedict

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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Beetroot Hollandaise
- Blitz the beetroot in a blender until nearly smooth.
- Gently warm half of the KNORR Hollandaise Sauce in a pan.
- Add the beetroot and stir until the sauce is well combined and warmed through.
- Cover and keep warm.
Avocado Hollandaise
- Gently warm the other half of the KNORR Hollandaise Sauce in a pan.
- Add the avocados and use a stick blender to blitz until smooth, and the sauce is well combined and warmed through.
- Cover and keep warm.
Poached Eggs
- Add the white wine vinegar to a pan of simmering water.
- Crack the eggs into a cup or ladle, create a whirlpool in the water and gently drop the eggs in one by one.
- Poach the eggs for around 3 minutes until just firm with the yolks still runny.
- Remove the eggs using a slotted spoon, drain and keep warm.
To Assemble and Serve
- Toast the English muffins and place onto serving plates.
- Top with wilted spinach, ham slices and a poached egg.
- Spoon the beetroot hollandaise over one egg, then avocado hollandaise over the other. Serve.