Poached Eggs – Avocado Benedict
Breakfast with home fries and a sausage-like patty made from ground meat (ground at our local store) and spiced to taste like sausage but without the nitrates and preservatives.
The poached egg was set on a bed of chopped avocato and fresh tomatoes, and topped with Hollandaise sauce.
- 150 g unsalted butter
- 2 large free-range egg yolks
- 1 lemon, juiced and set in a warm place.
Melt butter in a small sauce pan. Put egg yolks in a metal bowl, whisk with a balloon wishk until well blended. Let the yolks warm up on the warm oven, while you cook the home fries in the oven. When your partner is poaching the eggs , and you are nearly ready to serve the meal, slowly add the warm butter to the eggs stirring constantly until the eggs begin to thicken like a proper sauce. Slowly add the lemon juice that you have also had on the stove top to warm. If the sauce is not thickening warm over a very low flame until it does and pour over the finished eggs.
Garnish with fresh herbs.