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
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