Eggs Benedict with Avocado Hollandaise

Name: Eggs Benedict with Avocado Hollandaise
Yield: 10
Ingredients: 200.0ml White wine vinegar; 4.0l Water; 20.0x Eggs; 1.0l KNORR Hollandaise Sauce Gluten Free 1L; 0.0n/a Avocados, skinned and deseeded; 10.0x English muffins, halved; 700.0g Ham, sliced; 300.0g Baby english spinach, wilted

Eggs Benedict with Avocado Hollandaise – Recipe

Hollandaise and avocado, two breakfast titans, unite to create a unique, on-trend, and indulgent twist to the classic eggs Benedict.

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What you need

White wine vinegar 200.0 ml
Water 4.0 l
Eggs 20.0 x
KNORR Hollandaise Sauce Gluten Free 1L 1.0 l
KNORR Hollandaise Sauce Gluten Free 1L
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Avocados, skinned and deseeded
English muffins, halved 10.0 x
Ham, sliced 700.0 g
Baby english spinach, wilted 300.0 g

Eggs

Australian

Casual Dining

Cafe/Takeaway

Breakfast & Brunch

Other European

Eggs Benedict

Hollandaise and avocado, two breakfast titans, unite to create a unique, on-trend, and indulgent twist to the classic eggs Benedict.

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Eggs
- Add the white wine vinegar to a pan of simmering water, around 5cm deep.
- Crack eggs into a cup or ladle. Create a whirlpool in the water and gently drop in the eggs.
- Poach eggs for around 3 minutes until just firm and yolks still runny.
- Remove the eggs using a spider or slotted spoon. Drain and keep warm.
Avo Hollandaise
- Gently warm KNORR Hollandaise Sauce in a pan.
- Add in avocado flesh, then blend using a stick blender until smooth.
To Serve
- Toast the English muffins and place on serving plates.
- Top with wilted spinach, ham slices, and poached egg.
- Spoon over warm avo hollandaise. Season with cracked black pepper and serve.