Eggs Benedict with avocado 'hollandaise'

Name: Eggs Benedict with avocado 'hollandaise'
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 1 avocado; 1 tsp white wine vinegar; ½ tsp wholegrain mustard; ¼ tsp salt; freshly ground black pepper, to taste; 6 tbsp water; 4 rasher/s nitrite-free Finnebrogue Naked Smoked Back Bacon; 4 large eggs; 2 English muffins; butter, to taste; chilli flakes, optional

Try a spin on the classic with a delicious cheat's hollandaise for Mother's Day brunch.

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Serves2
CourseBrunch
Prepare15 mins
Cook10 mins
Total time25 mins

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1 avocado
1 tsp white wine vinegar
½ tsp wholegrain mustard
¼ tsp salt
freshly ground black pepper, to taste
6 tbsp water
4 rasher/s nitrite-free Finnebrogue Naked Smoked Back Bacon
4 large eggs
2 English muffins
butter, to taste
chilli flakes, optional

Preheat the grill to high. Scoop the flesh of the avocado into a small blender. Add 1 tsp white wine vinegar, ½ tsp wholegrain mustard, ¼ tsp salt, freshly ground black pepper and 6 tbsp water. Whizz until smooth, adding more water if needed – you want it to be the consistency of a thick hollandaise. Season and set aside.
Grill 4 rashers of bacon on a foil-lined tray for 3-4 minutes on each side, or until cooked through and golden.
Meanwhile, bring a deep, large frying pan of salted water to a very gentle simmer. Add the eggs and poach for 3-4 minutes or until just set. Lift out with a slotted spoon and drain on kitchen paper. Halve and toast the English muffins, divide between plates and lightly butter. Place a bacon rasher on top, then a poached egg. Add a generous spoonful of the avocado hollandaise and scatter with chilli flakes to serve, if liked.

And to drink...

Lavazza Espresso Barista Intenso Ground Coffee
Caramel and cocoa notes make this intense blend ideal for milky lattes or espresso and balance the richness of the ‘hollandaise’.

Typical values per serving when made using specific products in recipe