Ingredients 1 tablespoon vinegar 4 eggs 4 slices bread olive oil 2 avocados, diced red pepper flakes salt lime hollandaise (recipe below) Instructions
- Fill a large saucepan or pot with water. Add in the vinegar. Bring it to an almost boil. You want the water to be simmering, but there shouldn’t be much turbulence in the water. Crack an egg into a small bowl. Use a spoon to stir the water into a nice little whirpool. Gently slide your egg into the swirling water. Let cook for 4 minutes. Remove with a slotted spoon.
- Meanwhile, drizzle olive oil on each of the slices of bread. Toast them in a heavy skillet over medium-high heat until each side is browned.
- Compile your breakfast with a slice of toasted bread, diced avocado (mash it down a bit), season with salt, top with your poached egg and nice heaping spoonful of lime hollandaise sauce. Garnish with red pepper flakes.
Lime Hollandaise Sauce
Ingredients 4 egg yolks 1/2 cup melted butter pinch salt pinch cayenne pepper 1 tablespoon lime juice Instructions
- Bring a pot of water to a simmer. Put the egg yolks into a glass or metal bowl that you can hold over your pot of water (double boiler). Use a hand mixer to whisk the eggs until they have tripled in size as you hold it over the hot water. This will take several minutes to do. They should be quite thick.
- Slowly beat in the melted butter. The sauce should remain thick and a vibrant yellow. If at any point your egg begins to get cooked pieces from being too hot, remove your bowl from the heat and let it cool down for a minute and return it to the heat.
- Finish by whisking in the salt, cayenne, and lime juice. Δ Δ
