Avocado & Parma ham eggs Benedict with Hollandaise
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Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This indulgent twist on classic eggs Benedict makes a perfect weekend breakfast - and you'll love the foolproof hollandaise method!
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.
Recipe by Cooksister | Food, Travel, Photography at https://www.cooksister.com/2014/09/avocado-parma-ham-eggs-benedict.html