California Avocado Eggs Benedict Food

CALIFORNIA-STYLE EGGS BENEDICT RECIPE

Steps:

• Fill a small saucepan with water and bring to a boil. While the water is coming to temperature, make an ice bath in a small bowl. Set aside. Add spinach to the boiling water and cook for 30 seconds to 1 minute, until wilted. Remove with a slotted spoon or spider and transfer to the ice bath to stop the cooking. Drain the spinach, squeezing out any excess water from the leaves. To assemble the eggs Benedict, top the toasted English muffin halves with spinach, followed by a slice of tomato and a few slices of avocado. Place a poached egg on top and spoon over the avocado hollandaise. Garnish with freshly chopped parsley. Serve immediately.

CALIFORNIA EGGS BENEDICT WITH AVOCADO HOLLANDAISE

Steps:

• Place avocado, lemon juice, salt, pepper and cayenne in a blender. Add 1/4 cup of the water. Blend until smooth, adding more water as needed to reach a saucy consistency.
• To poach eggs, fill a large saucepan with about 4 inches of water. Add a splash of white vinegar. Heat water to a gentle simmer. Swirl water with a spoon to create a whirlpool, and gently crack an egg into the center. Repeat with a second egg. Cook until whites are done, 3-4 minutes. Remove eggs with the slotted spoon to a plate lined with paper towels. Repeat with remaining eggs.
• Half English muffins. Toast and top each half with spinach, a tomato slice, and a poached egg. Spoon avocado hollandaise over the top of each egg. Sprinkle with fresh herbs (optional).

AVOCADO EGGS BENEDICT

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheeses and seasonings. Cook and stir until cheese is melted; keep warm., Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken (but are not hard), about 4 minutes., Place Canadian bacon and avocado on each muffin half. With a slotted spoon, lift each egg out of the water and place over avocado. Top with cheese sauce.

AVOCADO EGGS BENEDICT

Steps:

• In a large saucepan, melt butter.
• Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheeses and seasonings. Cook and stir until cheese is melted; keep warm.
• Place 2-3 inches of water in a large skillet with high sides; add vinegar. bring to a boil; reduce heat and simmer gently.
• Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken (but are not hard), about 4 minutes.
• Place Canadian bacon and avocado on each muffin half. With a slotted spoon, lift each egg out of the water and place over avocado.
• Top with cheese sauce.

CALIFORNIA STYLE EGGS BENEDICT

Steps:

• melt butter slowly - and keep it warm.
• barely heat the lime (or 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.

CALIFORNIA AVOCADO EGGS BENEDICT

Steps:

• Toast muffin halves.
• Cover each half with 1 ounce bacon or ham, 1 egg, and 1/4 of an avocado, sliced.
• Top each half with 1/4 cup hollandaise sauce.
• Serve immediately.

CALIFORNIA AVOCADO EGGS BENEDICT WITH CHIPOTLE HOLLANDAISE

Steps:

• Split English muffins in half and toast until browned.
• Cook the bacon until crisp.
• Cut the avocado in half and remove the pit. Scoop flesh into a bowl and add a pinch of salt and dash pepper, mash with a fork.
• Spread the avocado over the toasted English muffin halves and top with the bacon.
• Melt a teaspoon or two of butter in a small saucepan over medium-low heat. Break two eggs into pan, and reduce heat to low. Cook eggs over easy (whites are done, and yolks are still runny). Repeat with remaining two eggs.
• Place eggs on top of the bacon, then drizzle each with about 1/4 cup of Chipotle Hollandaise. Sprinkle some snipped fresh cilantro over it all and serve at once.
• To Make the Chipotle Hollandaise Sauce:.
• Cut the butter into two pieces, place in a 2 cup glass measure or bowl, and microwave, covered with a paper towel, on high, until almost melted, 30-45 seconds. Remove butter from the microwave and stir until completely melted.
• Place the egg yolks in a small bowl and beat the yolks well with a whisk or fork, then add to the butter and stir well.
• Add cream and lemon juice to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 1 1/2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in mustard and minced chipotle in adobe.

AVOCADO ROSE EGGS BENEDICT

Steps:

• For the hollandaise sauce: Place the yolks, lemon juice and water into a blender and blend for 1 minute. With the blender running, pour the butter through open hole of the blender lid. Season with salt and pour into the top of a double boiler set over hot water to keep warm.
• For the toast: Toast the bread until golden, then spread with 1 tablespoon butter. Divide the bread among 4 plates, butter-side up, and spread some of the radishes evenly over them (reserve some radishes for topping). Lay an avocado half on a cutting board cut-side down and slice thinly, crosswise (thinner slices are easier to roll). Put the flat side of your knife along the side of the avocado. Press the knife against the slices and they will fan out, overlapping each other. Starting from the thin end, curl the avocado slices into a cylinder toward the center. Continue curling the avocado slices until you get a 3- to 4-inch circle that looks like a rose. Repeat with the remaining avocado halves; set aside.
• Heat the remaining tablespoon butter in a large nonstick skillet over medium heat. Crack the eggs into the skillet and cook until the whites have set and the yolks are still runny. Put 1 egg on each toast, top with the avocado flowers, using a spatula to transfer each to a toast, and garnish with the sliced radishes and sprigs of dill or cilantro. Sprinkle with coarse salt. Serve with the hollandaise sauce on the side.