Prep: 10 min // Cook: 4 min
What's so special about it?
This is a healthy version of the crowd-pleasing Eggs Benedict. As we are exiting the festive period and heading towards summer, I bet everyone's looking getting into shape (it looks like we are going on holiday this year!). And this dish is all about shape. High protein, good fats, low cholesterol. I am replacing the traditional Hollandaise sauce (which tastes great too, undoubtedly) with a delicious-nutritious avocado-based sauce, the Avocado Hollandaise or simply 'Avocadaise'! I've used an online calculator to compare only to find out you're getting half the calories and double the good omega fats replacing Hollandaise with this Avocadaise!
Plus it tastes great!
The Avocadaise recipe is inspired by the fantastic "The Goodness of Avocado" cookbook; a book which despite its really low cost, hides little gem recipes inside. Totally recommended if you like hipster food or just an avocado enthusiast. In this post, I will also share a technique for making eggcellent, fail-proof poached eggs at home quickly using food-grade silicone pods (product review at the end of this post). The smoked salmon for serving is just my addition for an extra protein boost, however, it's totally up to you how to serve your eggs. This sauce is so good that I can eat it simply with just eggs and bread.
Ingredients (4 servings)
8 good quality free-range eggs (2 eggs per person)
1 large ripe avocadoes
1 thumb size (~20g) root ginger, grated
1/2 small garlic clove, mashed
1 lime, juice and zest
1 tbsp olive oil, plus some more for greasing
1/2 tsp Cholula or tabasco sauce
English muffins or plain bread slices for serving
Prepare the Avocado Hollandaise (Avocadaise): Place the avocado in a food processor (or my favourite Ninja blender) with the ginger, clove, lime juice and zest, olive oil and Cholula sauce (or Tabasco), a pinch of salt and 1 tbsp water and blitz until smooth. Add some more water until you've reached your desired consistency.
Add water in a pan (with a matching lid) and bring to boil.
In the meantime, line up your poach pods on a surface top and grease them with oil internally. Crack the eggs inside and add a pinch of salt on top (photo 1)
When water is ready, transfer carefully and plunge the pods into the pan and cover with lid. Set a timer to exactly 4 minutes (this is the ideal time to get this silky runny yolk texture) - photo 2
While eggs are cooking, toast and plate your bread ready for serving.
After 4 minutes, turn the heat off and uncover. The steam should have cooked your eggs from the top too (photo 3)
Remove the pods from the water, and carefully empty any water accumulated inside the pod.
Flip the pod over the bread (or English muffin) slices and softly press the bottom with your thumbs to release the egg.
Serve with a tablespoon (or two) of Avocadaise on each egg.
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Shop the Look:
Egg Poaching pods
A flexible silicone pod for poaching eggs. You can't go wrong with these pods and you'll have nice looking poached eggs in no time. I'm also using them for moulding pannacotta, rice puddings or even just rice to look nice in a plate when serving. They are advertised as non-stick but I always give them a little greasing before popping anything in.
This is a fantastic tool for the price. I have been using the Ninja for more than 5 years now with no single issue and no maintenance. After all these years, the blades are still razor-sharp and I've used it pretty harsh not only for sauces and smoothies but crushing ice too. It is so powerful and sharp that I even make flours with Ninja (oats and nuts for use with baking or thickening sauces). Easy clean, and machine washable.
Cholula sauce: I can talk hours about this sauce that I'm using almost everywhere, like ketchup. It is similar to Tabasco, slightly milder but still spicy, richer and more peppery in flavour. Or if you are up to something even milder, go for the refreshing chilli lime version which is just slightly spicy, you won't even notice. If you are lazy popping to your supermarket, order from Amazon below: