Who doesn’t like eggs benedict? A staple of the brunch menu, the poached eggs drizzled with hollandaise is a favorite of the mimosa sipping set, and making the dish is almost ceremony: dutifully whisking clarified butter and egg yolks, delicately swirling simmering water and lightly toasting English muffins for the perfect a.m. bite. Here, Avocado Grill chef, Julien Gremaud, shares his recipe for the eggy treat. Enjoy.
AG Eggs Benedict
- 8 poached eggs
- 4 English muffins
- 3 cups fresh baby spinach
- 2 cloves garlic, chopped
- 4 large slices of smoked salmon
- Guacamole (recipe below)
- Hollandaise sauce (recipe below)
Toast the English muffins. Cook spinach with garlic and put on top of English muffins. In this order, add smoked salmon topped with guacamole, hot poached eggs, hollandaise sauce, truffle oil and micro greens.
- 2 avocados
- 1/4 cup diced red onion
- 2 soupspoons of chopped cilantro
- 1/4 cup diced tomatoes
- Dash of siracha
- Salt and pepper
- Juice of 1 lime
Combine all ingredients in a bowl until avocados are smooth and chunky.
- 5 egg yolks
- 1 lb melted butter
- Juice of 1 lemon
Whisk the egg yolks and lemon juice together in a bowl until the mixture is thickened. Place the bowl over a saucepan containing simmering water. The water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the egg yolks get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Enjoy a healthy alternative to the classic Mediterranean comfort food, eggplant Parmesan, from Avocado Grill.