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Avocado with Poached Egg and Hollandaise

A classic vegetarian dish featuring a perfectly poached egg served on creamy avocado, topped with rich, homemade hollandaise sauce.

VegetarianBreakfastEggBrunch

Estimated Nutrition

Per Serving Total
Calories 1391.2 kcals 1391.2 kcals
Carbohydrates 10.2 grams 10.2 grams
Fat 145.5 grams 145.5 grams
Protein 11.8 grams 11.8 grams
Cook Time
10 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
50
ml
White Wine Vinegar
for poaching
50
ml
White Wine Vinegar
for hollandaise
Dairy
1
piece
Egg
for poaching
1
piece
Egg Yolk
150
g
Butter
melted
Fruits
0.5
piece
Avocado
ripe, stone removed
Liquids
500
ml
Water
boiling
NutsSeeds
5
piece
Peppercorns
1
piece
Bay Leaf
1
unit
Salt
to taste
1
unit
Black Pepper
freshly ground, to taste
Vegetables
0.5
piece
Shallot
finely chopped

Steps

  • Bring 500ml of water and 50ml of vinegar to a boil in a saucepan.
  • Reduce heat to a simmer and swirl the water to create a whirlpool.
  • Add the egg to the center and poach for three minutes.
  • Boil vinegar, peppercorns, shallot, and bay leaf until reduced to 15ml.
  • Cool the reduction for one minute and strain into a bowl with the egg yolk.
  • Whisk in 150g of melted butter continuously and season to taste.
  • Place the avocado on a plate and top with the poached egg and hollandaise.