Avocado Benedict Recipe
Poached Egg, Arugula, Brioche, Hollandaise
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Ingredients
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For the Poached Egg
For the Hollandaise Sauce
For Assembly
Method
For the Poached Egg
Prepare the Water
In a medium saucepan, bring 4 cups of water to a gentle simmer over medium heat. Add 1 tablespoon of vinegar to the water to help the egg whites coagulate.
Poach the Eggs
Crack each egg into a small bowl. Gently slide each egg into the simmering water, one at a time. Poach the eggs for about 3-4 minutes for a runny yolk or longer if desired. Remove with a slotted spoon and place on a paper towel to drain.
For the Hollandaise Sauce
Melt the Butter
In a small saucepan, melt 1 cup of unsalted butter over low heat until it is completely melted and hot, but not boiling.
Whisk the Egg Yolks
In a heatproof bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice until thickened and pale.
Combine and Emulsify
Place the bowl over a pot of gently simmering water (double boiler) and continue whisking while slowly drizzling in the melted butter. Whisk until the sauce is thick and creamy. Season with 1 teaspoon of salt and a pinch of cayenne pepper.