Restaurants›Soul de Cuba Cafe›Avocado Benedict Recipe

Avocado Benedict Recipe

Inspired by Soul de Cuba Cafe
Time30m
Serves2

2 poached eggs served on an English muffin with fresh avocado and topped with our creamy homemade hollandaise sauce. Served with hashbrowns.

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Ingredients

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For the Avocado Benedict

For the Hollandaise Sauce

For the Hashbrowns

Method

To Prepare the Hollandaise Sauce

1

Make the Sauce

In a bowl, whisk together egg yolks and lemon juice until thickened. Place the bowl over a pot of simmering water, making sure the bowl doesn't touch the water. Gradually add melted butter, whisking constantly until the sauce is thick and creamy. Season with salt and cayenne pepper to taste.

To Prepare the Avocado Benedict

2

Poach the Eggs

Bring a pot of water to a gentle simmer. Add a splash of vinegar to the water. Crack the eggs into separate bowls, then gently slide them into the water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.

3

Prepare the Avocado

Slice the ripe avocado in half, remove the pit, and scoop the flesh into a bowl. Mash lightly with a fork and season with salt and black pepper.

4

Assemble the Benedict

Toast the English muffins. Spread the mashed avocado on each half. Top with a poached egg and drizzle with hollandaise sauce.

To Prepare the Hashbrowns

5

Cook the Hashbrowns

Grate the potatoes and rinse them under cold water. Squeeze out excess moisture. Heat olive oil in a skillet over medium heat. Add grated potatoes, season with salt and pepper, and cook until golden brown and crispy, about 5-7 minutes on each side.