This is a weekend, slow morning, summer breakfast for my family. We like eggs benedict, but normally the school/work rush has us running for quick meals in the morning. We like traditional style eggs benedict (made with Organic Prairie Black Forrest Ham at http://www.brownboxorganics.com, but for a change we sometimes enjoy California style with avocado.
Notes: My husbands favorite “trick” to make the sauce quickly is to skip the sauce steps below and add the warm butter and other sauce ingredients to a blender and blend. The warm butter and blender heat will cook the eggs.
Optional: Slice of tomato, bacon or chopped scallion or green onions.
- 3 whole wheat English muffins – on sale now on http://www.brownboxorganics.com
- 1 -2 avocado – on sale now on http://www.brownboxorganics.com
- 6 eggs
- 3 egg yolks
- 1⁄2 cup butter – we like local hand packed butter by Cloverleaf or Salted Organic Butter by Organic Valley
- 1 1⁄2 tablespoons lemon juice
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- melt butter slowly – and keep it warm.
- barely heat the lemon juice.
- have a small pot of water boiling and a tablespoon with which to measure when ready.
- place 3 egg yolks in the top of a double boiler over medium heat (over – not in – hot water).
- beat the yolks with a wire whisk until they begin to thicken.
- add 1 tablespoon boiling water.
- beat again until the eggs begin to thicken and add another tablespoon boiling water.
- repeat this process until you have added two more tablespoons boiling water. (total 4 tablespoons boiling water to the 3 egg yolks).
- then, beat in the warm lime (or lemon) juice. remove double boiler from heat and beat the sauce well with a wire whisk while slowly adding the melted butter, salt and dash of ceyenne pepper.
- keep the sauce over the hot water – but off the burner and lightly cover it to keep it warm while you prepare the rest of the dish.
- remove the avocado peel(s) and thinly slice.
- cook 6 eggs – lightly on both sides – over medium low heat – so that the center is just a bit runny and the whites are fully cooked. try not to break the yolks.
- slice and toast the english muffin halves.
- place two toasted muffin halves on each warmed plate, then one egg on each half, then arrange a few slices of avocado on top of each egg. spoon the hollandaise sauce over the top of both – and serve at once.