Avocado toast is a beloved brunch staple, but have you ever tried it with a twist? Introducing the Avocado Toast Eggs Benedict – a mouth-watering fusion of two classic dishes that will tantalize your taste buds and leave you craving for more.
This unique creation takes the best of both worlds and combines them into a harmonious symphony of flavors and textures. Imagine perfectly poached eggs nestled atop a bed of creamy avocado, all drizzled with a velvety hollandaise sauce that ties everything together in a heavenly embrace.
Ingredients:
- 4 large eggs
- 2 ripe avocados
- 2 slices of sourdough bread, toasted
- 1 tablespoon of white vinegar
- For the Hollandaise Sauce:
- 3 egg yolks
- 1/4 cup of unsalted butter, melted
- 1 tablespoon of lemon juice
- 1/2 teaspoon of Dijon mustard
- Salt and pepper to taste
Instructions:
- Start by preparing the hollandaise sauce. In a small saucepan, whisk together the egg yolks, lemon juice, and Dijon mustard. Cook over low heat, whisking constantly, until the mixture thickens slightly. Remove from heat and slowly whisk in the melted butter until fully incorporated. Season with salt and pepper to taste. Set aside and keep warm.
- Fill a large saucepan with water and add the vinegar. Bring the water to a gentle simmer over medium heat.
- Mash the avocados in a bowl with a fork, leaving some chunks for texture. Season with salt and pepper.
- Spread the mashed avocado evenly over the toasted sourdough slices.
- Crack each egg individually into a small bowl or ramekin. Gently slide the eggs into the simmering water and poach for about 4-5 minutes, or until the whites are set, and the yolks are still runny.
- Using a slotted spoon, carefully remove the poached eggs from the water and place them on top of the avocado toast.
- Drizzle the warm hollandaise sauce over the poached eggs and garnish with chopped chives or parsley, if desired.
- Serve immediately and enjoy this delightful fusion of flavors and textures!
