Serve poached eggs with avocado, hollandaise, and ham. This breakfast recipe is a great Sunday morning breakfast.


Avocado ‘Hollandaise’Half and deseed one avocado that is just ripe

Two tbsp lemon juice

One tbsp grape seed or light olive oil

1/4 cup hot water

Cayenne pepper, to taste

Salt & pepper to season

Poaching eggs, spinach, and ham100g baby spinach leaves

Eight free-range eggs (chilled)

Eight slices of smoked leg ham

Eight pieces of sourdough bread

One tbsp chives, finely chopped


Avocado ‘Hollandaise’

  1. Add lemon juice to avocado flesh in a food processor and blend until smooth.
  2. Add oil and hot liquid gradually and season with cayenne, salt and pepper.
  3. Transfer the mixture to a small, heat-proof bowl.

Poaching eggs, spinach, and ham

  1. Add spinach to a non-stick pan and heat over medium heat. Toss the spinach until it is just wilted. Keep warm and set aside.
  2. Bring about 5cm water to a boil in a medium-high heat frying pan. Reduce heat to simmer the water.
  3. Break one egg into a small cup, and then slide it into the water that is simmering. Repeat this process with three eggs.
  4. Poach eggs for 3-4 minutes or until the yolks are almost fully set.
  5. Lift eggs out of water using a slotted teaspoon and place them on a paper towel. Keep warm
  6. Repeat using the remaining four eggs
  7. Toast bread
  8. Heat avocado “Hollandaise” in the microwave for 30 seconds on medium heat or until it is warm
  9. Top toast with wilted ham, eggs, and avocado “Hollandaise.” Sprinkle chives on top and serve

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