|Photograph ©2014, Lori Korleski Richardson|
I made the sauce while waiting for my Virginia ham slices to cook to a caramel perfection, today using a layer of orange juice in the pan (the package said to use cola or brown sugar and water).
I found that English muffins now come in a higher fiber, multigrain version, and they were quite tasty. Jim toasted them as I poached the eggs in boiling water to which I added a little salt and lemon juice.
Here's the recipe for the sauce:
1/2 very ripe medium Hass avocado, peeled and chopped
2 teaspoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Freshly ground pepper
Poached eggs, for serving
In a blender, combine the avocado and lemon juice with 1/3 cup of hot water. Puree until smooth and light in texture, about 2 minutes, scraping down the side of the bowl occasionally. With the machine on, drizzle in the olive oil and purée until combined. Season with salt and pepper. Serve the hollandaise over poached eggs.
Blogger's note: Your avocado half may be larger than the one tested. If your purée isn’t moving after 2 minutes, add a little more hot water until it does, then add the olive oil, salt and pepper.
Photograph ©2014, Lori Korleski Richardson