Avocado Toast Benedict with Truffle Hollandaise
2 large egg yolks
1 Tbs fresh lemon juice
2 Tbs hot water
1½ to 2 cups Seasons White Truffle Infused Extra Virgin Olive Oil
Cayenne or smoked paprika, white pepper, and Fleur de Sel, to taste
6 ripe avocados
3 tsp Seasons Pepe e Aglio Black Pepper Seasoning Blend
3 tsp Seasons Fleur de Sel Premium Salt (sea salt)
1/3 cup Seasons Leek Agrumato Extra Virgin Olive Oil
1 tsp fresh lemon juice
1 dozen large eggs
2 Tbs Seasons Pinot Grigio White Wine Vinegar
Salt water, for poaching
6 English muffins, halved (May also use Brioche, or your choice of bread)
Any single varietal EVOO, for pan searing
Sliced tomatoes, chopped scallions, chopped parsley, etc.
Step 1: Prepare Hollandaise
In a blender, add your egg yolks, lemon juice, and hot water; pulse until pale yellow and frothy. On a medium-low setting, slowly add White Truffle Infused EVOO (the exact amount will vary, based on size and freshness of egg yolks). Continue to blend until consistency is almost as thick as mayonnaise. Season to taste and blend until just combined. Store in refrigerator in an airtight container for up to five days.
Step 2: Prepare Avocado Spread
Add all avocado spread ingredients into a bowl and mash with a fork or whisk until avocados are broken into almond-sized pieces. Cover with plastic wrap directly touching the surface of the spread, and set aside.
Step 3: Prepare Toast
Liberally brush one side of toast with EVOO and pan sear until golden brown. Set aside.
Step 4: Poach Eggs
In a large, deep skillet, bring water, a dash of salt, and white wine vinegar to a simmer. Crack eggs into a small dish. Eggs should be cracked one at a time, or crack each egg into it’s own dish–this will make it easier to get them into the water. Gently pour eggs, one at a time, into simmering water. Turn heat down slightly and poach for about four to five minutes, until the whites are set. Remove eggs with a slotted or perforated spoon and rest on a paper towel lined plate.
Step 5: Assemble for Serving
Apply the avocado spread to the toast and place onto serving plates. Top with thinly sliced tomatoes. Use a spoon to make a small indentation in the center of the tomato slice, this will help cradle the egg, so that it will stay put! Gently place poached egg atop the tomato and spoon on Hollandaise sauce. Garnish with a dash of cayenne, chopped parsley, or chopped scallions.