Avocado Eggs Benedict Recipe
Confit Tomatoes, Burrata, Olive Salt, Hollandaise
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Ingredients
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Avocado Eggs Benedict
Method
Preparation
- 1
Confit Tomatoes
Preheat your oven to 150°C (300°F). Toss cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 1 hour until soft and slightly caramelized.
- 2
Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler). Slowly whisk in melted butter until the sauce thickens. Season with salt and pepper.
- 3
Poach the Eggs
Fill a pot with water and add white vinegar. Bring to a gentle simmer. Crack each egg into a small bowl, then gently slide into the water. Poach for about 3-4 minutes, until the whites are set but the yolks are still runny.
- 4
Prepare the Avocado
Cut the avocados in half, remove the pit, and scoop out some flesh to create a small bowl. Season with olive salt to taste.
