Huevos Benedictinos – Eggs Benedict with Avocado Mash

Summary

Prep Time	10 mins
Cook Time	5 mins
Total Time	15 mins
Course	Breakfast
Cuisine	European
Servings (Default: 2)

Ingredients

Huevos Benedictinos – Eggs Benedict with Avocado Mash

Instructions

Preheat the oven to 180 ° C top heat if the bread is to be toasted and not toasted. Put a large saucepan on the stove with finger-deep water and a splash of vinegar to boil. Prepare a cup for each egg and beat one egg into it. Mix the hollandaise sauce according to the instructions on the packet and place it warm on the stove.
In the meantime, until the water boils, cut the avocados in half on a large wooden board, remove the peel and peel the flesh, cut into thin slices. Dice the tomato and onion and pour over the avocados. Add a little salt and pepper and mash with a fork to a coarse pulp.
Toast the toast slices or the halved bagels or bake in the oven with top heat, open side up.
As soon as the water boils, turn off the stove and use a wooden spoon or whisk to set the no longer bubbling water in rotation. Slide the eggs one after the other into the strudel and set a timer for 3 minutes. After the timer signal, remove the eggs with a scoop and place them next to the avocado pulp.
If desired, top the toasts or bagels with the ham, brush with the avocado mash, drape the egg over it and make a slight cut on the side so that the yolk flows gently over the mash. Pour some hollandaise sauce over the eggs and sprinkle with a pinch of leek or dill as a garnish.
Keep the already finished toasts warm in the oven until serving.
Serve with a fresh orange juice.

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