Avocado Benedict
Hollandaise • Asparagus • Prosciutto Chip
Hollandaise • Asparagus • Prosciutto Chip
Hollandaise • Asparagus • Prosciutto Chip
Difficulty: ★★★☆☆ | ![]() |
Switch out the classic english muffin for an avocado to enjoy your morning benedict with a more rich and decadent touch. A couple points though:
Poached egg – what you want is a delicate egg white with a glossy eruption of rich, warm egg yolk. So handle with the most tender loving gentle hands please. Think of this egg as your 2 month old baby.
Hollandaise – traditionally made by whisking your muscles away before the blender was invented. This recipes makes a creamy foolproof hollandaise, cutting out half the time and effort (yay!).
Asparagus – to peel or not to peel? Absolutely your choice. Peeling the asparagus will get rid of the fibrous consistency.
And as for the avocado, ripe is the only way to go. Finally a Sunday brunch worth waking up early for.
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We encourage cooking organically. Our recipes are flexible, so you can stop & taste, adjust and create your own spin! Learn More >> |
FROM THE EARTH
[ Approx. serves 2 ]
Click on ingredients with * for more info.
For béarnaise
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1 cup butter
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1 tbsp. hot
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1 tbsp. lemon
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3 egg yolks
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A pinch of
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For poaching eggs
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2 eggs
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Water
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1 tbsp. vinegar
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2 tsp. salt
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For benedict
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2 avocados,
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2 handfuls
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Salt & pepper to taste.
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Prep5 min. |
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Cook30min. |
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Total35min. |
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Pot
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Food
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Oven |
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①
Preheat oven to 375°F (190°C) to prepare for the prosciutto. Line the prosciutto slices flat on a wire rack over a baking tray and pop it in the oven. Bake for 10-15 minutes, or until the prosciutto is browned and crisp. Remove from oven and set aside to cool.
②
Begin with the poached eggs. Get a pot and fill with water. Bring the water to a boil over medium heat and add a generous heap of salt. Add the vinegar as well and stir. Once the water just begins to boil, turn the heat down to low-medium. With a whisk, begin swirling water in a circular motion to create a whirlpool. Swirl vigorously so that the whirlpool swirls quickly on it’s own.
③
Crack your eggs in a ramekin or small bowl, one individual egg per bowl. While the whirlpool is still swirling, drop the egg very carefully and slowly into the center of the whirlpool. Let the egg poach in the pot for 5-10 minutes, or until the egg white has solidified. Use a slotted spoon to remove the egg. If you are serving immediately, put the poached eggs on a paper towel and blot to take away excess water. If you are serving later, you can prepare a bowl of water with ice in it to put the poached eggs in and set aside.
④
Trim the asparagus ends, about 2″ off the ends. Peel asparagus if you would like to get rid of the fibrous texture. Use a vegetable peeler and run it down the asparagus stalks lengthwise to peel the skin. Bring a pot of water to boil and add asparagus. Cook for 5 minutes or until asparagus is cooke through but still crunchy. Remove asparagus and put it straight into an ice bath. Prepare the ice bath by filing a bowl with water and ice. This will help retain the freshness and crunch. Let sit in ice bath for a couple minutes. Blot the excess water out the asparagus before serving.
⑤
In a small pot, melt the butter over medium heat until it just begins to bubble. Remove the melted butter from heat and discard the white bits as you transfer the butter to another bowl.
⑥
In a food processor, blend egg yolks, fresh lemon juice, and hot water. Blend on medium for 5 minutes.
⑦
Begin to drizzle the warm butter into the mixture through the opening at the top of the food processor as the mixture is on medium. Continue to blend for a couple more minutes until the sauce begins to thicken. When the sauce has thickened, add a pinch of cayenne, salt to taste. Here’s where you can adjust the taste to your preference. Add more salt, or lemon juice if desired.
⑧
Assemble the benedict by arranging the halved and pitted avocados flat side up. Lay 3 or 4 stalks of asparagus over the flat side of the avocado and a poached egg on top. Drizzle hollandaise sauce over poached eggs and top with prosciutto chip.
①
Preheat oven to 375°F (190°C) to prepare for the prosciutto. Line the prosciutto slices flat on a wire rack over a baking tray and pop it in the oven. Bake for 10-15 minutes, or until the prosciutto is browned and crisp. Remove from oven and set aside to cool.
②
Begin with the poached eggs. Get a pot and fill with water. Bring the water to a boil over medium heat and add a generous heap of salt. Add the vinegar as well and stir. Once the water just begins to boil, turn the heat down to low-medium. With a whisk, begin swirling water in a circular motion to create a whirlpool. Swirl vigorously so that the whirlpool swirls quickly on it’s own.
③
Crack your eggs in a ramekin or small bowl, one individual egg per bowl. While the whirlpool is still swirling, drop the egg very carefully and slowly into the center of the whirlpool. Let the egg poach in the pot for 5-10 minutes, or until the egg white has solidified. Use a slotted spoon to remove the egg. If you are serving immediately, put the poached eggs on a paper towel and blot to take away excess water. If you are serving later, you can prepare a bowl of water with ice in it to put the poached eggs in and set aside.
④
Trim the asparagus ends, about 2″ off the ends. Peel asparagus if you would like to get rid of the fibrous texture. Use a vegetable peeler and run it down the asparagus stalks lengthwise to peel the skin. Bring a pot of water to boil and add asparagus. Cook for 5 minutes or until asparagus is cooke through but still crunchy. Remove asparagus and put it straight into an ice bath. Prepare the ice bath by filing a bowl with water and ice. This will help retain the freshness and crunch. Let sit in ice bath for a couple minutes. Blot the excess water out the asparagus before serving.
⑤
In a small pot, melt the butter over medium heat until it just begins to bubble. Remove the melted butter from heat and discard the white bits as you transfer the butter to another bowl.
⑥
In a food processor, blend egg yolks, fresh lemon juice, and hot water. Blend on medium for 5 minutes.
⑦
Begin to drizzle the warm butter into the mixture through the opening at the top of the food processor as the mixture is on medium. Continue to blend for a couple more minutes until the sauce begins to thicken. When the sauce has thickened, add a pinch of cayenne, salt to taste. Here’s where you can adjust the taste to your preference. Add more salt, or lemon juice if desired.
⑧
Assemble the benedict by arranging the halved and pitted avocados flat side up. Lay 3 or 4 stalks of asparagus over the flat side of the avocado and a poached egg on top. Drizzle hollandaise sauce over poached eggs and top with prosciutto chip.