Avocado with Poached Egg and Hollandaise

A classic vegetarian dish featuring a perfectly poached egg served on creamy avocado, topped with rich, homemade hollandaise sauce.

Vegetarian Breakfast Egg Brunch

Estimated Nutrition

Calories

1391.2

kcal / serving

1391.2 kcal total

Carbs

10.2g

per serving

10.2 g total

Fat

145.5g

per serving

145.5 g total

Protein

11.8g

per serving

11.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

for poaching

White Wine Vinegar

for hollandaise

Dairy

piece

Egg

for poaching

piece

Egg Yolk

150

Butter

melted

Fruits

0.5

piece

Avocado

ripe, stone removed

Liquids

500

Water

boiling

NutsSeeds

piece

Peppercorn

piece

Bay Leaf

unit

Salt

to taste

unit

Black Pepper

freshly ground, to taste

Vegetables

0.5

piece

Shallot

finely chopped

Method

Reduce heat to a simmer and swirl the water to create a whirlpool.

Add the egg to the center and poach for three minutes.

Boil vinegar, peppercorns, shallot, and bay leaf until reduced to 15ml.

Cool the reduction for one minute and strain into a bowl with the egg yolk.

Whisk in 150g of melted butter continuously and season to taste.

Bring 500ml of water and 50ml of vinegar to a boil in a saucepan.

Place the avocado on a plate and top with the poached egg and hollandaise.