Avocado Eggs Benedict

• Meat

  • 4 strips Bacon

• Produce

  • 1 Avocado
  • 1/4 cup Parsley, fresh

• Refrigerated

  • 2 Egg yolks
  • 4 Eggs

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 1/4 tsp Kosher salt
  • 1 Salt and pepper

• Bread & Baked Goods

  • 2 English muffins

• Dairy

  • 1 stick Butter
  • 1/2 cup Goat cheese

Found on lifeasastrawberry.com

Description

Ingredients

• 2 egg yolks
• 2 tsp. lemon juice
• ¼ tsp. kosher salt
• 1 stick butter
• 1 avocado, sliced and divided
• 2 English muffins, sliced
• ½ cup goat cheese
• 4 eggs
• 4 strips bacon
• salt and pepper to taste
• ¼ cup chopped fresh parsley, for garnish (optional)

Directions

• Add egg yolks, lemon juice, and salt to a tall, narrow cup that fits the head of an immersion blender. (I use this method for foolproof hollandaise - watch the video for a tutorial!)
• Melt butter in a saucepan (or in the microwave!) until a thermometer registers the butter temperature at about 200 degrees F.
• Blend the egg mixture with the immersion blender until egg yolks have lightened in color.
• Stream hot butter in a little at a time while you run the immersion blender, letting the hot butter cook the eggs and blending until hollandaise is light and fluffy and all butter has been incorporated.
• Add a few slices of avocado to the hollandaise - I like to use about ¼ of the total avocado - and blend until smooth. Taste and add salt if necessary.
• If the hollandaise gets too thick, blend in a few teaspoons of water to loosen it before serving.
• Cook bacon until crispy and set aside.
• Poach each egg in hot water (water should be just-barely-simmering for best results) until egg whites have cooked through, about 4 minutes.
• While eggs are poaching, toast your English muffin halves. Place each toasted half of English muffin cut-side up on a plate and spread a thin layer of goat cheese on top of each half.
• Follow goat cheese with a layer of bacon, followed by a few slices of avocado and a poached egg. Be sure to season the eggs - dont skimp on the salt and pepper! - as soon as you pull them out of the water.
• Pour hollandaise over the English muffin stacks and top with a sprinkle of fresh chopped parsley. Serve immediately.