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.
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.
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.
This looks fab – love avocado! I’m very impressed with your homemade hollandaise!
Mm this looks super yummy 🙂 Looks like you cooked that egg perfectly!
I’m not a fan of avocado or eggs benedict, but I know that my mum would love this x
I love avocado so much so would sure love to give this ago as it looks so yummy.
Ive never eaten Eggs like this as ive only just started liking them. Maybe worth a try 😀
Oooh I love Eggs Benedict it is simply delicious. The addition of avocado is the winning combo for me!
Yeah and you’re veggie so the avocado is a great replacement for the bacon
Ohh it has been forever since I had Eggs Benedict – I really fancy some now. x
oh wy these sound and look amazing going to have to give them a try
Can I sub the white wine vinegar with non-alcoholic? 🙂
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
Oh my goodness this sounds AMAZING!!! I need this recipe in my life!
I’ve never had this coming toon before. It looks good!
Avocado and rye? Yes please! This looks fabulous!!!!
Give me runny eggs and avocado and I am VERY happy!
Eggs Benedict are my favourite food in the whole world! Never thought of using avocado with it – thanks for the tip
It looks lovely, my husband would love this! He is avocado mad
This looks totally yummy, I love me some eggs and avocado and eat them together whenever I can.
That looks so delicious and sounds amazing too
I love avocado on toast! I’m vegan, so I’d leave out the eggs, but I definitely need to try the avocado on rye.