This is such a beautiful and flavorful alternative to the common “egg” Hollandaise sauce that we are used to. It is very creamy and just tangy enough but a bit healthier than the egg version. The avocado provides the “healthy fat” that gives this sauce its’ creamy texture and taste. Yes, it contains monounsaturated fat that is essential for plump, youthful skin. It also stimulates production of anti-wrinkle collagen, which, together with vitamin E, makes it the best food to eat for a healthy complexion. Plus making the sauce with this recipe is so much easier and “fuss-free” than with egg yolks.
I also used prosciutto, an Italian ham that I really enjoy instead of Canadian bacon. I had the deli slice some thin slices and placed one on each half of the English muffin. Another great alternative.
So try this recipe and let me know your thoughts, and as always, Enjoy!
Avocado Hollandaise Sauce Served over Poached Eggs and Prosciutto:
Ingredients: Serves 2
- 4 large cold eggs
- 1 teaspoon salt
- 1 tablespoon white vinegar
- 4 slices thinly sliced prosciutto
- 2 toasted English muffins
- 1 tablespoon fresh parsley
For the Sauce:
- 1/2 ripe Avocado
- 2 teaspoons lemon juice
- 1/3 cup hot water
- 2 tablespoons olive oil
- salt and pepper to season
Place a large pot of water to boil and add the 1 teaspoon salt and 1 tablespoon vinegar. While you are waiting for the water to come to a boil, carefully crack the eggs into a ramekin making sure not to break the egg yolks.
Get a soup ladle and carefully pour one egg at a time into the ladle. Carefully submerge the ladle with the egg into the water and remove the ladle. Do this with the other 3 eggs. Turn the heat off and cover the pot. Set the timer for 4 minutes. Do not open the lid until the timer is done.
While the eggs are poaching, prepare the sauce. Place the avocado, lemon juice, salt, pepper water and olive oil into a small food processor and mix until smooth, about 1 minutes.
Toast the English muffins. Top each half with a slice of prosciutto.
Once the timer goes off, remove the lid, and with a slotted spoon, carefully remove one egg at a time from the pot. Before placing it on top of the prosciutto, have a paper towel on a separate plate and gently place the slotted spoon on the towel without removing the egg. This will absorb the excess water from the spoon. Then carefully place the egg on top of the prosciutto. Continue with the other 3 eggs.
With a tablespoon, liberally drizzle the sauce over the eggs and top off with some parsley.