Uova alla Benedict con avocado

Ingredienti

• 2 egg yolks
• 2 tsp. lemon juice
• 1/4 tsp. kosher salt
• 1/2 cup (1 stick) unsalted butter
• 1 avocado, sliced and divided
• 4 strips bacon
• 4 eggs
• 2 English muffins, halved
• 1/2 cup goat cheese
• salt and pepper to taste
• 1/4 cup fresh parsley, chopped, for garnish (optional)

Preparazione

1. 1

   --- FOR THE HOLLANDAISE: ---

2. 2

   Add egg yolks, lemon juice, and salt to a tall, narrow cup that fits the head of an immersion blender. (I use this method for foolproof hollandaise - watch the video for a tutorial!)

3. 3

   Melt butter in a saucepan (or in the microwave!) until a thermometer registers the butter temperature at about 200 degrees F.

4. 4

   Blend the egg mixture with the immersion blender for a minute or two until egg yolks have slightly fluffed up and lightened in color.

5. 5

   Stream hot butter into the egg mixture a little at a time while you run the immersion blender, letting the hot butter cook the eggs and blending until hollandaise is light and fluffy and all butter has been incorporated.

6. 6

   Add a few slices of avocado to the hollandaise - I like to use about 1/4 of the total avocado - and blend until smooth. Taste and add salt if necessary.

7. 7

   If the hollandaise gets too thick, blend in a few teaspoons of water to loosen it before serving.

8. 8

   --- FOR ASSEMBLY: ---

9. 9

   Cook bacon until crispy and set aside.

10. 10

    Poach eggs in hot water (water should be just-barely-simmering for best results) until egg whites have cooked through, about 4 minutes.

11. 11

    While eggs are poaching, toast your English muffin halves. Place each toasted half of English muffin cut-side up on a plate and spread a layer of goat cheese on top of each half.

12. 12

    Follow goat cheese with a layer of bacon, followed by a few slices of remaining avocado and a poached egg. Season the eggs - don't skimp on the salt and pepper!

13. 13

    Pour hollandaise over the English muffin stacks and top with a sprinkle of fresh chopped parsley. Serve immediately.