Free Range Egg Recipes

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Avocado with poached egg and hollandaise


Serves: 1

2 Free Range Eggs (large), one whole, one yolk only
1/2 Ripe avocado, stone removed
500ml Boiling water
100ml / 4floz White wine vinegar
1/2 Shallot, finely chopped
1 Bay leaf
150g / 6floz Melted butter
5 Peppercorns
Salt and pepper to taste
Prep: 20 mins

Cook: 10 mins

Preparation Method

  • Place the water and vinegar a saucepan and bring to the boil.
  • Reduce the heat to a gentle simmer and swirl the water with a spoon to create a whirlpool effect.
  • Carefully add the egg into the centre of the whirlpool and poach for three minutes, or until cooked to your liking.
  • To make the hollandaise, place the vinegar, peppercorns, shallot and bay leaf in a small non-reactive saucepan over a high heat.
  • Boil rapidly reducing the volume of liquid to about a tablespoon, then remove from the heat and allow to cool for one minute.
  • Place the egg yolk into a large glass bowl and whisk in the cooled vinegar reduction through a sieve.
  • Gradually add the melted butter, whisking vigorously and continuously.
  • Season, to taste, with salt and freshly ground black pepper.
  • To serve, place the avocado in the centre of a plate. Place the poached egg onto the avocado and pour over the hollandaise.