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  • Avo eggs benedict

Recept time 30 min.
Recept time 4
Recept time Saucepan

Surprise your family and friends this Christmas breakfast with avocado eggs benedict. Make it especially colourful for the occasion with the addition of beetroot to the Hollandaise sauce.

Ingredients

  • 2 EAT ME avocados
  • 75 g mixed lettuce
  • 4 eggs
  • 4 slices of brown bread
  • salt & pepper

 

Sauce:

  • 285 g Greek yoghurt
  • 3 eggs
  • 150 g cooked beetroot
  • Salt and pepper

Let's get to work

Preparation
  1. Bring a pan of water to the boil.
  2. Prepare a bowl with hot water. In this you will later keep the poached eggs.
  3. Crack an egg in the boiling water and poach the egg in 3 minutes until done. Remove the egg from the water and put in the bowl with hot water.
  4. Continue until all eggs are poached.
  5. Cut the avocado all the way around, going as deep as the stone. Twist until you can pull the 2 halves apart. Remove the stone, spoon out the flesh and mash.
  6. Spread the mashed avocado on the 4 sandwiches. Divide the mixed salad over the 4 sandwiches. Put a poached egg on each sandwich. Season to taste with salt and pepper.
  7. Now continue with the sauce. Puree the cooked beetroot with the Greek yoghurt in a food processor. Seperate the egg yolk and add to the mixture. Season with salt and pepper.
  8. Drizzle the pink sauce over the 4 sandwiches.
Enjoy

More recipes with avocado

Avocado smoothie met mini paksoi
Avocado smoothie with mini paksoy
Avocado ijs
Avocado ice cream
Avocado-garnalen cocktail
Avocado-shrimp cocktail
Guacamole met mango en granaatappel
Guacamole with mango and pomegranate
Avocado gevuld met gerookte zalm en ei
Avocado filled with smoked salmon and egg

Read more about the used products

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