Avocado eggs Benedict

Name: Avocado eggs Benedict
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 2 Perfectly Ripe Avocados; 1 lemon, juice; 1 tsp hot sauce (such as Cholula), plus extra to serve (optional); ½ tsp Dijon mustard; 4 No.1 Longstock Gold eggs; 2 English muffins; 15 g butter, for spreading; 4 slice/s finely sliced British roast ham

This simple recipe will become your new brunch favourite, with its lighter and brighter take on hollandaise. Any leftover sauce is great with crudités.

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Serves2
CourseBrunch
Prepare15 mins
Cook5 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 Perfectly Ripe Avocados
1 lemon, juice
1 tsp hot sauce (such as Cholula), plus extra to serve (optional)
½ tsp Dijon mustard
4 No.1 Longstock Gold eggs
2 English muffins
15g butter, for spreading
4 slice/s finely sliced British roast ham

Scoop the avocado flesh into a blender. Add the lemon juice, hot sauce, mustard and 100ml just-boiled water. Season generously, then blitz until smooth, adjusting the consistency with a little more boiling water if needed.
Poach the eggs in simmering salted water for 3 minutes or until just set. Drain on kitchen paper. Halve, toast and butter the muffins, then put onto plates. Tear the ham, ruffle on top and add the poached eggs.
Spoon over the avocado sauce, drizzle over a little more hot sauce, some black pepper and snipped chives, if liked.

Cook’s tip

To add more colour and an extra vegetable to your daily count, wilt a 120g bag spinach, season, then serve on the ham, topped with the eggs and sauce.

Typical values per serving when made using specific products in recipe