Avocado + Tomato Benedict Recipe
english muffin, two basted eggs, tomatoes, avocados, hollandaise, breakfast potatoes
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Ingredients
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English Muffin
Eggs
Tomato & Avocado
Hollandaise Sauce
Breakfast Potatoes
Method
Preparation of Breakfast Potatoes
- 1
Cook the Potatoes
Wash and dice the potatoes into small cubes. In a mixing bowl, toss the diced potatoes with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
- 2
Bake the Potatoes
Preheat the oven to 400°F (200°C). Spread the seasoned potatoes on a baking sheet in a single layer and bake for 25-30 minutes, or until crispy and golden, stirring halfway through.
Preparation of Hollandaise Sauce
- 3
Make the Hollandaise
In a heatproof bowl, whisk together the egg yolks and lemon juice until frothy. Place the bowl over a pot of simmering water (double boiler setup), whisking continuously.
- 4
Add Butter
Slowly drizzle in the melted butter while whisking constantly until the sauce thickens. Season with a pinch of salt and remove from heat.
Cooking the Eggs
- 5
Baste the Eggs
Fill a pot with water and bring it to a gentle simmer. Add salt and vinegar. Crack the eggs into individual small bowls and gently slide them into the water. Cook for about 3-4 minutes for runny yolks. Remove with a slotted spoon.