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You are here: Home / Recipes / Breakfast & brunch / Avocado & Parma ham eggs Benedict with fearless Hollandaise

Avocado & Parma ham eggs Benedict with fearless Hollandaise

by Jeanne Horak on September 12, 2014 24 Comments in Breakfast & brunch, Eggs, Recipes, Starters & light meals

EggsBenedictTitle © J Horak-Druiff 2014

We’ve all heard of xenophobia (fear of strangers), claustrophobia (fear of enclosed spaces) and arachnophobia (fear of spiders). Those who have done a bit of extra reading can probably also tell you that coulrophobia is the fear of clowns (surprisingly prevalent); that microphobia is the fear of small things; and that astraphobia is the fear of lightning/lightning. And then there are the downright outlandish phobias:

  • Omphalophobia – Fear of belly buttons
  • Syngenesophobia- Fear of relatives
  • Sesquipedalophobia- Fear of long words

Even more intriguingly, it seems that we are turning into a planet of food-o-phobes: people suffer from arachibutyrophobia (fear of peanut butter sticking to the roof of the mouth); mycophobia (fear of mushrooms/fungi); and turophobia (fear of cheese). Britain’s tabloids have also gleefully introduced us to people who are so phobic of peas that they can’t walk down the frozen foods aisle of the supermarket; people who fear cottage cheese (“it’s a texture thing”); and the woman who is terrified of marshmallows. But there’s also another type of food related fear – not so much the eating aspect but the cooking aspect.

For some people, this might be fear of cooking a whole fish with the head still on (“the eyes! the eyes!”). For others, it is yeast baking – all the rigmarole with activating the yeast, the agonising wait for it to rise, and the idea that you are baking little living organisms into your bread. And for others, cooking or baking with gelatine gets their fear meter to red-line.  But for me, it’s always been finicky, splitty, emulsified sauces – think hollandaise, bearnaise and mayonnaise (aise-phobia, you might say). All these sauces consist of mixing two substances that basically want to do anything but mix, e.g. oil and water. The scientific reaction that makes the sauces possible is called emulsification – the mixture of two ostensibly unmixable liquids.  The trick is to whip the fatty part of your sauce (oil or butter) like crazy and thereby force the fat molecules apart by squeezing the emulsifier (the water molecules in an egg yolk) in between them.  As the water forces and holds the fat molecules apart, the sauce takes on a new consistency unlike that of either of its components.  But do it wrong and your sauce splits – in other words it reverts to globules of fat floating in water.  Not pretty.

 

EggsBenedictHollandaise © J Horak-Druiff 2014

 

So suffice to say that up to now, all hollandaise sauce at Chez Cooksister has come out of a Maille jar (and a damn fine job they do too). But when I was recently sent a box of gorgeous Peruvian Hass avocados, I wanted to make a special eggs Benedict with them and reckoned I owed them a proper homemade hollandaise to do their creamy texture justice. I figured that it was as good a time as any to face my hollandaise fear.  The traditional way of making Hollandaise involves whisking melted butter into egg yolk in a bowl over a pot of boiling water.  The risk here is double:  not only might your sauce split, but if it gets too hot the egg starts to turn into scrambled egg, and there is no rescuing that sauce. But a bit or internet research revealed an apparently foolproof way to make hollandaise sauce using a stick blender. It seemed too good to be true but I can vouch for the fact that it produces ridiculously good hollandaise in 30 seconds flat, and I now can’t wait to make bearnaise!

 

EggsBenedictAvo © J Horak-Druiff 2014

 

Peruvian Hass avocados are grown on the coastal plains between the Pacific Ocean and the Andes mountains, enjoying long sunny days, moderate rainfall and mild temperatures provided by the proximity to the Equator. This provides the perfect environment for them to develop their characteristic pale green creamy-textured flesh and slightly nutty flavour. Although avoided for many years as being high fat, avocados are enjoying a renaissance as we discover that their fat is naturally mono- and poly-unsaturated and comes in a nutrient-dense package that includes Potassium, Vitamin E, Vitamin B6, Calcium and many other essential nutrients – and they taste great! They are also available in UK supermarkets from May till September, so catch them while you can!

This dish makes for a luxurious take on the classic eggs Benedict, with the avocado providing a rich creaminess, and the ham providing a silky bite of umami.  If you feel the need for an indulgent breakfast weekend after a long week, this is exactly what you need.

For more poached egg recipes, have a look at:

  • Camilla’s tom yum soup with a poached egg
  • Nazima’s asparagus and potato has with a poached egg
  • Kellie’s Baharat quinoa, lentils and poached egg
  • Meeta’s roasted asparagus and with poached egg and hollandaise
  • Simone’s broad beans with poached egg and Parmesan on toast

 

EggsBenedictFinal © J Horak-Druiff 2014

 

DISCLOSURE:  These avocados were sent to me as a free sample.  I was not required to write about them and all opinions are my own.

 

5.0 from 8 reviews
Avocado & Parma ham eggs Benedict with Hollandaise
 
Print
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
This indulgent twist on classic eggs Benedict makes a perfect weekend breakfast - and you'll love the foolproof hollandaise method!
Author: Jeanne Horak-Druiff
Recipe type: Breakfast
Serves: 2
Ingredients
  • 2 English muffins
  • 4 eggs
  • 1 tsp vinegar
  • 4 slices of Parma ham
  • 2 ripe Hass avocados
  • 1 egg yolk
  • 1 tsp water
  • 1 Tbsp lemon juice
  • pinch of salt
  • 112g  butter, melted
Instructions
  1. Scoop the flesh of the avocado out of the skin and mash with a little salt, pepper and lemon juice.
  2. Add a teaspoon of vinegar to a saucepan of water and bring to the boil. Break an egg into a ramekin, stir the water in the saucepan rapidly to form a whirlpool, the gently drop the egg into the centre f the whirlpool (this should help to keep the egg together as it cooks).  Cook for 2 minutes, then remove from the water with a slotted spoon and keep warm. Repeat till all four eggs are poached.
  3. Cut the muffins in half and lightly toast them.  While they are toasting, make the hollandaise. You will need a stick blender and a tall cup that is just large enough to accommodate the head of the blender snugly. Place the egg yolk, water, lemon juice and salt in the cup.  Melt the butter in a small saucepan, stirring till it is completely liquid and the foaming has subsided. transfer the butter to a jug with a spout.
  4. Turn on the stick blender and while it is running, slowly pour the butter into the cup with the egg yolk.  The mixture will emulsify and within 30 seconds you will have smooth hollandaise sauce.
  5. Spread each toasted muffin half with avocado and top with a slice of ham.  Place an egg on top of each, then divide the hollandaise sauce equally among the four eggs.  Add salt and pepper to taste and serve immediately.
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  1. Sarah, Maison Cupcake says

    September 12, 2014 at 2:02 pm

    Oh boy that does look good. I have no fear of the sauce but poached eggs are my nemesis.

    The husband has a phobia of bits, especially those in food. If he does anything to annoy me I threaten to tip cupcake sprinkles around the house and it works everytime 😉

    Reply
  2. Ryan says

    September 12, 2014 at 2:03 pm

    Yuuuuuuuuuuuuum!!!!!

    Reply
  3. tami says

    September 12, 2014 at 2:15 pm

    *whispers* I’m scared of emulsions too Jeanne. I made mayo with Jenny Morris and a food processor once and it worked like a charm but I still haven’t done it at home by myself yet. Eek! Great post. One day when I’m big I will make hollandaise! 😉

    Reply
  4. kellie@foodtoglow says

    September 12, 2014 at 2:19 pm

    This certainly tops my thrice weekly (or so) avocado toast! Love avocado anything, and poachies too, but hollandaise – ooh er, missus! Yum! PS thanks for the link 🙂

    Reply
  5. Nazima, franglais kitchen says

    September 12, 2014 at 2:21 pm

    lovely pics of a great weekend brunch. I had a friend who was phobic of bananas once. bizarre!

    Reply
  6. Becca @ Amuse Your Bouche says

    September 12, 2014 at 2:29 pm

    Oh wow I love the idea of having avocado with eggs benedict! Your poached eggs and hollandaise both look absolutely perfect 🙂

    Reply
  7. Asha says

    September 12, 2014 at 2:43 pm

    Oh my!! That is one awesome looking brunch… ! I love avocados and eat one nearly every other day! although I do prefer the Mexican ones for flavor… Do you get there there?

    Reply
  8. Sally - My Custard Pie says

    September 12, 2014 at 2:44 pm

    Adore a good eggs Bene – have never tried making Hollandaise with a stick blender but made an exceptionally good (even though I say it myself) eggless mayo in the Vitamix the other day.
    I deduce from this article I might be described as a turophile. Just going to Google it now 🙂 Say cheese.

    Reply
  9. Elizabeth says

    September 12, 2014 at 6:00 pm

    I’m seriously salivating here (and also wondering what the correct term is for the fear of sitting next to a loud eater is – I have that – I can’t stand the sound of sloshing saliva and open-mouth eating!). LOVE this recipe though, the avocado with the ham, poached egg and Hollandaise – yes please!!

    Reply
  10. Jan @GlugofOil says

    September 13, 2014 at 7:02 am

    Beautiful!

    Reply
  11. Mardi (eat. live. travel. write.) says

    September 13, 2014 at 6:02 pm

    Jeanne – this looks AMAZING! I can also vouch for the fact that a food processor makes a good Hollandaise 😉

    Reply
  12. Zoe Robinson says

    September 13, 2014 at 6:04 pm

    Fellowfoodie
    Thanks for the tip about using a stick blender to make Hollandaise.
    i have had a few flops so this sounds foolproof.
    Also the use of avocado and parma ham is a new twist, as I usually use smoked salmon .

    Reply
  13. Rosa says

    September 15, 2014 at 8:23 am

    Fantastic! Your eggs Benedict looks just out-of-this-world.

    Cheers,

    Rosa

    Reply
  14. Jonker - Firefly says

    September 15, 2014 at 9:41 am

    Mmmm, that looks good. I’ll have one but without the avo at the bottom. Not a big avo fan.

    Reply
  15. Meeta says

    September 15, 2014 at 11:30 am

    Oh so proud of you to overcome your aisephobia!! I had no chance to even develop such a thing as when I was training in the kitchen during my hotel management training I had to handwhisk all these sauces you mentioned. I think I might have developed the whiskphobia so the hand-blender is genius! Love this brekkie!

    Reply
  16. Johan Zietsman says

    September 16, 2014 at 11:52 am

    Nice one here, Cooksister! Love the use of technology.

    Reply
  17. Laura@howtocookgoodfood says

    September 16, 2014 at 7:26 pm

    I have not so much a fear but a dread of making fish quenelles left over form days working in the trade. Passing kilos of fish paste through a drum site. Never again! Now this recipe has just got me planning for a leisurely brunch on the weekend, and your hollandaise looks superb!

    Reply
  18. Bintu @ Recipes From A Pantry says

    September 18, 2014 at 12:31 pm

    Fear of ugly belly buttons. Seriously? I think my fears are decorating cakes. Seriously. I can’t decorate cakes to save my life. Your Hollandaise sauce looks lush.

    Reply
  19. Rosie says

    September 19, 2014 at 9:01 pm

    If there’s a feeling better than reading a recipe that makes you drool, then realising you have all the ingredients already in to have it for breakfast tomorrow… I’d love to know what it is!

    Reply
  20. Sylvie | Gourmande in the Kitchen says

    September 24, 2014 at 9:15 am

    That’s it, I’m making hollandaise for brunch this weekend!

    Reply
  21. Susan says

    November 11, 2014 at 7:16 pm

    Hi Jeanne,

    Yummie! It tasted very, very good! My son loved it more then a McDonalds hamburger…and that is very, very unique!

    Thnx!

    Susan

    Reply
  22. Camilla @FabFood4All says

    January 27, 2015 at 4:24 pm

    Love every componenent of this dish and together they are pure heaven! No mean feat to photograph a yolk mid run either – bravo:-) Thanks for linking to my Tom Yum Soup:-)

    Reply
  23. Betty Hall says

    July 25, 2018 at 10:54 pm

    Absolutely delicious. I’ve tried so many recipes and so far this is the BEST!

    Reply
  24. david says

    January 13, 2019 at 4:54 pm

    Fantastic and a great sauce. Made it twice and both were great, the second time I switched to a large thick slice of soda bread.

    Reply
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Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

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