Eggs Benedict with Avocado Rose

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 10 servings
Calories 244, total fat 21 G., saturated fats 9 G., proteins 6 G., carbohydrates 9 G., fiber 4 G., cholesterol 160 mg, sodium 248 mg, sugar 1 G.

This impressive sandwich combines the popular avocado toast with eggs Benedict. But don't be intimidated by the prospect of making the traditional hollandaise sauce. This recipe simply whips it up in a blender—even a novice can handle it! Eggs are also easy to make: instead of a poached egg, top the sandwich with a simple fried egg. Juicy radishes and a sprinkle of sea salt make this dish a special springtime delicacy for brunch.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Toasts

4 thick slices of whole grain bread
2 tablespoons unsalted butter, room temperature
1 cup thinly sliced radish
2 ripe, firm avocados, halved, pitted and peeled
4 large eggs
4 sprigs of fresh cilantro or dill
Coarse sea salt

Hollandaise sauce

3 large egg yolks
1 tbsp lemon juice
1 tbsp. hot water
110 g unsalted butter, melted, hot

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, whole grain bread, radish, Avocado, lemon juice, toasts, cilantro, dill, sea salt flakes

Cooking the dish according to the recipe:

Hollandaise sauce:

Combine the yolks, lemon juice, and water in a blender and blend for 1 minute. With the blender running, pour in the olive oil through the open lid. Season with salt to taste and place in the top of a steamer over hot water to keep the sauce warm.
Toasts:

Toast the bread until golden brown, then spread with 1 tablespoon of butter. Divide the bread between 4 plates, butter side up, and evenly distribute some of the radishes among the sandwiches (reserve some for serving). Place the avocado half cut-side down on a cutting board and slice thinly crosswise (thinner slices are easier to roll).

In a large nonstick skillet, melt the remaining butter over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny.
Place 1 egg on each slice of toast, top with avocado roses using a spatula, and garnish with sliced radishes and sprigs of dill or cilantro. Sprinkle with coarse salt. Serve with hollandaise sauce.

Avocado rose