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Yields:
4
Total Time:
10 mins
Luscious, rich and lemony hollandaise gets completely re-imagined here in a light, supremely creamy purée of avocado, lemon juice, and olive oil.
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Ingredients
- 1/2 medium very ripe Hass avocado
- 2 tsp. lemon juice
- 2 Tbsp. extra-virgin olive oil
- kosher salt
- Freshly ground pepper
- Poached eggs
Directions
- Step 1In a blender, combine the avocado and lemon juice with 1/3 cup of hot water. Purée 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.
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- Step 1In a blender, combine the avocado and lemon juice with 1/3 cup of hot water. Purée 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.
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Advertisement - Continue Reading Below
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