So, one of my favourite brunch dishes is Eggs Benedict. Hollandaise, poached eggs, English muffins. I mean, really, how can you go wrong? Last weekend, I had an amazing version at a restaurant, so I wanted to try and do my own version. In a cooking magazine I get, there was a recipe for Hollandaise, so I also decided to try my hand at making it from scratch. It was a so-so effort. It's a little finicky because you have to heat is slowly so it the eggs don't curdle. Mine curdled a little bit and tasted okay but I think it needed more salt to bring out it's flavour. Although I love the stuff from a package, I think I'll give the homemade stuff another try before going back to the other.
So, here you go, Lindsay's Eggs Benedict. Sorry, I forgot to take a picture.
1 ripe avocado, halved, pit removed and mashed in a bowl
1/4 cup chopped red onion
juice from 1/2 lemon
goat cheese (enough to crumble on four English muffin halves)
2 English muffins, split in half
4 eggs, poached to desired doneness
Salt and pepper
1. Add the red onion to the avocado along with the lemon juice.
2. Toast English muffins.
3. Spread a generous amount of the avocado mixture on the English muffin.
4. Crumble goat cheese over the avocado mixture.
5. Position poached eggs on top. Sprinkle salt and pepper on top.
6. Spoon Hollandaise on top of the eggs.
Voila! Brunch! I served them with sliced strawberries. You could do endless variations, such as:
-adding a layer of fresh basil leaves between the avocado and goat cheese.
-adding a layer of crab and/ or shrimp
-use ricotta cheese instead of goat cheese
-use Bearnaise instead of Hollandaise (same as Hollandaise but with shallots, tarragon and white wine vinegar)
Really, you could do anything. Go wild!
If I make this again soon, I'll take a picture. Promise!
Now, pop over to Mel's and see what the rest of the class is cookin' up!