Ingredients

The following ingredients have 2 Servings
  • 1 avocado
  • 2 eggs
  • 4 egg yolks
  • 5 tablespoons butter (cold)
  • 2 tablespoons lemon juice
  • 1 roma tomato (diced)
  • 2 shallots (sliced thin)
  • 2 tablespoons white vinegar
  • 2 tablespoons tarragon
  • 2 tablespoons parsley
  • 1 teaspoon red pepper flakes (optional to taste)
  • salt & pepper (to taste)

Instruction

  • Preheat the oven to 400°F. Cut the avocado in half and remove the seed in the center. Use a spoon to widen the divots where the seed was if they don’t seem big enough to hold an egg.
  • Brush the top of the avocado with lemon juice. Crack an egg into each avocado half and season with salt and pepper. Use a baster to remove any excess egg that might fall off the top then pop the avocado halves into the oven. Bake for 25-30 minutes for runny eggs, 30-40 minutes for soft yolks, 40-45 for solid yolks.
  • As the eggs bake, place a tablespoon of butter into a skillet over medium heat with the chopped tomatoes and shallots. Sauté until the moisture of the tomatoes is gone.
  • Pour the white wine and white vinegar into the skillet. Bring to a simmer until the volume has reduced by half. Remove from the heat.
  • Add the remaining cold butter, one tablespoon at time, then add the egg yolks as the butter melts. Whisk constantly so the sauce doesn’t separate. Stir in the lemon juice and herbs.
  • Spoon the hollandaise sauce over the tops of the baked avocados. Garnish with diced tomato, sliced shallots and fresh parsley. Enjoy!