Avocados have to be one of my favourite foods so when I came across the idea of an avocado hollandaise sauce I just had to try it! A hollandaise sauce is a lemony sauce that is made by emulsifying eggs with a ton of butter that is decadently good but a little rich so a lighter and healthier version using avocados sounded amazing! This avocado hollandaise, I am going to call it an avodaise sauce, is a super simple mixture of pureed avocado and lemon juice along with some water to thin it to the consistency of a sauce and simply irresistible.
One of the classic dishes that a hollandaise sauce is used in is eggs benedict, consisting of english muffins, ham and poached eggs in addition to the sauce, and it was the perfect dish to try the avodaise sauce on. Although ham is great in eggs benedict, bacon goes so well with avocados so I could not resist going with that instead and I added a hit of harissa for a spicy kick. I have to say that this avodaise sauce is even better than the original and it is absolutely divine in bacon eggs benedict!
Just look at that amazing runny yolk!
Eggs Benedict with Bacon, Avodaise (Avocado Hollandaise) and HarissaPrep Time: 5 minutesCook Time: 25 minutesTotal Time: 30 minutesServings: 2Eggs benedict with bacon in place of ham and a lemony avocado hollandaise (avodaise) sauce!
ingredients
- For the avocado hollandaise sauce:
- 1 medium avocado
- 1/4 cup lemon juice (~1 lemon)
- salt to taste
- water For the egg benedict:
- 4 slices bread or 2 english muffins, lightly toasted
- 4 tablespoons harissa (optional)
- 8 strips bacon
- 4 eggs, cracked
- cayenne to taste
- For the avocado hollandaise sauce:
- Puree the avocado, lemon juice and salt in a food processor or blender until smooth adding enough water to give it a tick sauce like consistency. For the egg benedict:
- Cook the bacon and
- Bring a large pot of water to a boil, swirl the water, drop an egg in a and let it cook until the whites are set and the yolks are done to your preference, about 2-4 minutes, remove and repeat for the remaining eggs.
- Divide the bacon between the toast, spread on the harissa, top with the poached eggs and a dash of cayenne to taste.
Option: Use olive oil instead of using water to thin the avocado hollandaise sauce.Tip: Let the poached eggs sit in a bowl of warm water so that they stay warm while you cook all of them.
Nutrition Facts: Calories 546, Fat 35.4g (Saturated 9.2g, Trans 0), Cholesterol 343mg, Sodium 701mg, Carbs 37.4g (Fiber 9.5g, Sugars 3.9g), Protein 23.6g Nutrition by: 
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