Recipe of Avocado Hollandaise Eggs Benedict

Ingredients:

For The Avocado Hollandaise Sauce:

• 1 ripe avocado
• 2 large egg yolks
• 1 tbsp lemon juice
• ¼ cup melted butter
• salt and pepper to taste
• a pinch of cayenne pepper (optional)

For The Eggs Benedict:

• 4 large eggs
• 2 English muffins, split and toasted
• 4 slices of Canadian bacon or ham
• fresh chives or parsley for garnish
• salt and pepper to taste

Instructions:

Prepare The Avocado Hollandaise Sauce

• In your SENSARTE Nonstick Sauce Pan, melt the butter over low heat. Set aside to cool slightly.

• Cut the ripe avocado in half, remove the pit, and scoop the flesh into a blender or food processor.

• Add the egg yolks, lemon juice, salt, and pepper to the blender with the avocado. Blend the avocado mixture until it's smooth and well combined.

• While the blender is running, slowly drizzle in the melted butter until the sauce thickens.

• If desired, add a pinch of cayenne pepper for a subtle kick of heat. Blend again to incorporate.

Poach The Eggs

• Fill a large pot or your SENSARTE Nonstick Deep Frying Pan Skillet with water and bring it to a gentle simmer.

• Crack each egg into a small bowl or ramekin.

• Create a gentle whirlpool in the simmering water by stirring it with a spoon. Carefully slide each egg into the swirling water.

• Poach the eggs for about 3-4 minutes for runny yolks or longer if you prefer them firmer. Use a slotted spoon to remove the poached eggs and drain them on paper towels.

Assemble The Eggs Benedict

• Place the toasted English muffin halves on serving plates. Top each muffin half with a slice of Canadian bacon or ham.

• Carefully place a poached egg on top of the bacon. Generously drizzle the prepared Avocado Hollandaise Sauce over each egg.

Garnish and Serve

• Sprinkle freshly chopped chives or parsley over the Eggs Benedict for a burst of color and flavor.

• Season with additional salt and pepper to taste if desired. Serve and enjoy!