Time 20m Number Of Ingredients 7 Steps:
Set a medium pot of water over high heat. While the water heats, make the avocado hollandaise sauce. Set aside. Toast the bread. Set on individual plates. Half the avocado, remove the pit and peel, and cut each half into thin slices. Lay on the toast, and mash with a fork. Top with tomato slices. Sprinkle with a little pinch of salt and pepper. Poach the egg. By now, your water should be boiling. Reduce the heat to low, until your water is barely moving, with only a few small bubbles rising to the surface. Crack eggs into the water, hovering right over the surface so that the eggs don’t have very far to drop. Cook for 3 minutes for a very runny yolk or 3 1/2 minutes for thicker (yet still runny) yolk. Remove eggs from water with a slotted spoon and place atop tomato. Spoon avocado hollandaise over the top. Sprinkle with parsley and/or chives if using along with a pinch of salt, and a generous pinch of pepper. Serve immediately.
Time 25m Yield 2 serving(s) Number Of Ingredients 13 Steps:
For the Cucumber Pickle:. Combine all the ingredients in a bowl and cool in the fridge for 20 minutes. For the Healthy Hollandaise:. Combine all the ingredients in a blender or a food processor and blitz until smooth, it will be a buttery tasty constancy complete with that avocado creaminess! For the Dish:. Bring a small pot of water to a boil on high heat and add the vinegar to stabilize the water before turning heat to medium. Crack in an egg and gently circle the water allowing the white to cover the yolk. Once achieved, repeat with remaining eggs. Toast the muffins, before topping with pickle, eggs and cover with hollandaise and sprinkle with salt and chives! Enjoy.
Time 55m Yield 4 servings Number Of Ingredients 12 Steps:
For the hollandaise sauce: Place the yolks, lemon juice and water into a blender and blend for 1 minute. With the blender running, pour the butter through open hole of the blender lid. Season with salt and pour into the top of a double boiler set over hot water to keep warm. For the toast: Toast the bread until golden, then spread with 1 tablespoon butter. Divide the bread among 4 plates, butter-side up, and spread some of the radishes evenly over them (reserve some radishes for topping). Lay an avocado half on a cutting board cut-side down and slice thinly, crosswise (thinner slices are easier to roll). Put the flat side of your knife along the side of the avocado. Press the knife against the slices and they will fan out, overlapping each other. Starting from the thin end, curl the avocado slices into a cylinder toward the center. Continue curling the avocado slices until you get a 3- to 4-inch circle that looks like a rose. Repeat with the remaining avocado halves; set aside. Heat the remaining tablespoon butter in a large nonstick skillet over medium heat. Crack the eggs into the skillet and cook until the whites have set and the yolks are still runny. Put 1 egg on each toast, top with the avocado flowers, using a spatula to transfer each to a toast, and garnish with the sliced radishes and sprigs of dill or cilantro. Sprinkle with coarse salt. Serve with the hollandaise sauce on the side.
Number Of Ingredients 11 Steps:
To make the Avocado “Butter” Sauce, place 2 1/2 of the avocados, oil, lemon juice, water, mustard, salt, and pepper in a blender or food processor. Cover and blend until smooth. Transfer to a small serving bowl; cover and refrigerate.Heat 1-inch of water in a nonstick pan over medium high heat. Bring water to a gentle simmer and break eggs in, gently. Cook for 4 to 5 minutes or until done as desired. Remove with slotted spoon and place on paper towel to drain.While eggs cook, halve and toast English muffins. Place on four serving plates. Spoon 1 tablespoon of the Avocado “Butter” Sauce on the bottom of each English muffin half. Cut the remaining half avocado into thin slices. Layer the bottom half of each English muffin with smoked salmon, avocado slices and eggs, dividing evenly. Serve open-faced or as a sandwich. Top with additional sauce and chopped chives.Note: Remaining Avocado “Butter” Sauce will last well in the refrigerator covered for up to 3 days.Recipe and image courtesy of Love One Today.
Time 30m Yield 4 Number Of Ingredients 11 Steps:
For the Poached Eggs: Fill pan with 2-inches of water and bring to a simmer, add vinegar. Gently crack eggs one at a time into the water, using a spoon to gather egg whites around egg yolks. Allow eggs to simmer just until whites are set, approximately 2 minutes. Remove eggs from water, and set aside. For the White Cheddar Hollandaise: While eggs are poaching begin hollandaise. In medium bowl whisk together egg yolks, lemon juice and water until light yellow. Set aside. In small saucepan melt butter over medium-low heat. Add 1 tablespoon melted butter at a time to egg yolk mixture, whisking constantly until fully incorporated. Pour mixture into saucepan and continue to whisk until warmed through and thickened. In last minute, whisk in white cheddar cheese until melted. Toast English muffins until golden brown. Top each with avocado and sausage patty. Top sausages with fresh poached egg and drizzle with white cheddar hollandaise. Serve immediately.
Time 10m Yield 2 Number Of Ingredients 8 Steps:
Melt butter in a skillet over medium-low heat. Crack eggs into the skillet side by side and cook until eggs are white on the bottom layer and firm enough to flip, 2 to 3 minutes. Flip eggs, trying not to crack the yolk, and cook until egg reaches desired doneness, 2 to 5 minutes more. Meanwhile, toast bread slices to desired doneness, 3 to 5 minutes. Mash avocado in a bowl; stir in lemon juice, cayenne pepper, and sea salt. Spread avocado mixture onto toast. Top with fried egg and season with sea salt and pepper.
Time 20m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Split English muffins in half and toast until browned. Cook the bacon until crisp. Cut the avocado in half and remove the pit. Scoop flesh into a bowl and add a pinch of salt and dash pepper, mash with a fork. Spread the avocado over the toasted English muffin halves and top with the bacon. Melt a teaspoon or two of butter in a small saucepan over medium-low heat. Break two eggs into pan, and reduce heat to low. Cook eggs over easy (whites are done, and yolks are still runny). Repeat with remaining two eggs. Place eggs on top of the bacon, then drizzle each with about 1/4 cup of Chipotle Hollandaise. Sprinkle some snipped fresh cilantro over it all and serve at once. To Make the Chipotle Hollandaise Sauce:. Cut the butter into two pieces, place in a 2 cup glass measure or bowl, and microwave, covered with a paper towel, on high, until almost melted, 30-45 seconds. Remove butter from the microwave and stir until completely melted. Place the egg yolks in a small bowl and beat the yolks well with a whisk or fork, then add to the butter and stir well. Add cream and lemon juice to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 1 1/2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in mustard and minced chipotle in adobe.
Time 5m Number Of Ingredients 6 Steps:
Place avocado, lemon juice, cayenne, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 cup water into the pitcher of your blender. Puree until smooth, drizzling in additional water as need to create a smooth, pourable consistency. Taste and add additional salt and pepper if desired. And serve. It’s that simple! If you want a warmer avocado hollandaise, you can place it in a small pan over low heat, stirring frequently, until warm - about 5 minutes. Add a little more water if needed. Keeps refrigerated in an airtight container for 2-3 days. Reheat by repeating step 4 (you’ll likely need to add a bit of water).
Time 30m Yield 6 servings. Number Of Ingredients 15 Steps:
Preheat oven to 425°. Place first 10 ingredients in a blender; cover and process until smooth., Place toast on a baking sheet. Top each with 2 slices ham and 1 slice cheese. Bake until cheese is melted, 6-8 minutes., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into pan., Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve immediately with ham and cheese toasts and avocado mixture.
Time 20m Yield 6 servings. Number Of Ingredients 14 Steps:
In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheeses and seasonings. Cook and stir until cheese is melted; keep warm., Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken (but are not hard), about 4 minutes., Place Canadian bacon and avocado on each muffin half. With a slotted spoon, lift each egg out of the water and place over avocado. Top with cheese sauce.
