Avocado Benedict Recipe
Poached eggs, slow roasted tomato, everything seasoned hollandaise, 7-grain toast, breakfast potatoes
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Ingredients
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Poached Eggs
Slow Roasted Tomato
Everything Seasoned Hollandaise
7-Grain Toast
Breakfast Potatoes
Method
Slow Roasted Tomato
- 1
Prepare the Tomatoes
Preheat the oven to 300°F (150°C). Cut the cherry tomatoes in half and place them on a baking sheet.
- 2
Season the Tomatoes
Drizzle the tomatoes with olive oil, sprinkle with salt, black pepper, and dried oregano.
- 3
Roast the Tomatoes
Roast the tomatoes in the preheated oven for about 2 hours, until they are soft and caramelized.
Breakfast Potatoes
- 4
Prepare the Potatoes
Wash and dice the potatoes into small cubes.
- 5
Season and Cook the Potatoes
In a large skillet, heat olive oil over medium heat. Add the diced potatoes, garlic powder, paprika, salt, and black pepper. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are golden brown and tender.
Poached Eggs
- 6
Prepare to Poach Eggs
Fill a medium saucepan with water and bring to a gentle simmer. Add white vinegar to the water.
- 7
Poach the Eggs
Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towels.
Everything Seasoned Hollandaise
- 8
Melt the Butter
In a small saucepan, melt the butter over low heat until just melted, then set aside.
- 9
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and slightly thickened.
- 10
Assembling the Dish
- 11
Toast the Bread
Toast the 7-grain bread slices until golden brown.
- 12
