Huevos benedictinos – Eggs Benedict with avocado mash

Ingredients for 2 servings:

• 4 eggs
• 2 avocados
• 1 tomato(s)
• ½ onion(s)
• 1 pack of Hollandaise sauce, approx. 250 ml each
• 1 dashes vinegar
• 4 slices of toast or half bagels
• 4 slice(s) raw ham, optional
• 1 pinch(s) of salt and pepper
• some leek or dill, for garnishing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

healthy breakfast brunch

Preheat the oven to 180°C (350°F) if you’re toasting the bread rather than roasting it. Place a large pot containing just a finger’s depth of water and a splash of vinegar on the stovetop to boil. Set aside a cup for each egg and crack one into each egg. Mix the hollandaise sauce according to the package instructions and set it warm on the stovetop. Meanwhile, while the water is boiling, halve the avocados on a large wooden board, remove the stones and skins, and pile up the flesh in thin slices. Dice the tomato and onion and add them to the avocados. Add a little salt and pepper and mash with a fork until coarsely ground. Toast the slices of bread or halved bagels, or bake in the oven with the top heat, open side up. As soon as the water boils, turn off the heat and, once it’s no longer bubbling, stir the water into a vortex with a wooden spoon or whisk. Drop the eggs into the vortex one at a time and set a timer for 3 minutes. When the timer goes off, scoop out the eggs and place them next to the avocado mash. If desired, top the toast or bagels with the ham, spread with the avocado mash, drape the egg over the toast, and make a small slit on the side so the yolk runs gently over the mash. Drizzle the eggs with a little hollandaise sauce and sprinkle with a pinch of leek or dill for garnish. Keep the toast warm in the oven until ready to serve. Serve with fresh orange juice.