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#LittleTwists Eggs Benedict with avocado on rye

As I mentioned in a previous post, I’m working with Sainsbury on the Little Twists campaign to share with you some ways to mix-up midweek meals and also how small changes can make a big healthy difference.

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Now, I don’t know about you but I LOVE Eggs Benedict, not only is it the perfect lazy Sunday brunch but it’s also a great lunch option. I’m not a huge fan of bacon or english muffins so my little twist on this dish removes those two options and substitutes rye bread and avocado instead. Plus, I’m obsessed with rye bread at the moment, especially after my little foray to Copenhagen. Seriously, if you’re a big bacon fan, don’t roll your eyes and close this down, it’s REALLY nice with the avocado and rye *promise*.

So for Eggs Benedict with Avocado on Rye you will need… (serves 4)

  • 4 organic, free range eggs (I prefer duck eggs for this as it’s more luxurious)
  • 4 slices of rye bread (you can make it or you can cheat like me and buy it)
  • 2 avocados, stones, peeled and sliced
  • 4 tablespoons of Hollandaise sauce

First prepare your eggs!! Bring a large pan of water to the boil. Crack the eggs into 4 separate ramekins, then carefully swirl the water in the pan with the end of a wooden spoon and slide in an egg. You can do 2 at a time, but may have to do this in batches. Poach for about 4-5 minutes, until the white is set but yolk is still runny.

Whilst your eggs are poaching, place your rye bread under the grill and toast. Slice your avocados ready to pop on the bread.

Finish up with a dollop of hollandaise sauce and some ground black pepper and serve.

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If you fancy making your own Hollandaise Sauce you’ll need:

For the hollandaise sauce:

  • 100g unsalted butter
  • 2 large free-range egg yolks
  • 1 teaspoon Dijon mustard
  • white wine vinegar

Melt the butter in a small pan.

Put the egg yolks into a heatproof bowl over a pan of gently simmering water and whisk with a tablespoon of lemon juice and the mustard.

Whisking constantly, very slowly (otherwise it will split) pour the melted butter into the egg mixture, until well combined, adding a splash of water to loosen, if needed.

Whisk in a splash of vinegar and season to perfection.

Turn the heat off and keep warm over the pan of water, stirring occasionally.

 What little twists do you make to your Eggs Benedict? Share in the comments below or head over to Facebook.

20 Comments

    1. Yeah you could pop in a bit of apple cider vinegar or maybe just malt. To be honest, you could prob get away with not using it at all. As far as I know, there’s no alcohol left in WWV once the fermenting stage is done but better safe than sorry x

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