Ingredients

The following ingredients have 2 Servings
  • AVOCADO HOLLANDAISE:
  • 70 g unsalted butter (5tbsp)
  • 2 1/2 tbs avocado
  • 2 large egg yolks
  • 3 tsp lemon juice
  • salt and pepper to taste
  • MUSHROOM BACON:
  • 1 king brown mushroom
  • 1 tbsp olive oil
  • 1/2 tsp soy sauce, gluten-free variety if needed
  • 1 tsp sweet smoked paprika
  • pinch of sugar
  • 2 tsp olive oil extra for frying
  • EGGS BENEDICT:
  • 4 poached eggs (using your preferred method)
  • 2 slices english muffins (toasted or 4 of the bread of your choice)
  • 1/2 avocado (sliced)

Instruction

  • Begin by making the hollandaise. Melt the butter using whatever method you prefer. While it's still hot place the avocado, lemon juice, egg yolk and salt and pepper in a small food processor and process until smooth. With the motor running slowly add the butter in a thin stream until thick. Decant into a jug and cover with cling film while you cook the mushrooms.
  • Use a mandolin to finely slice the mushrooms, around 2-3 mm thick. Combine the oil, soy, sugar and smoked paprika in a flat based dish. Stir well and add the mushrooms and gently toss to coat. While the mushrooms are marinating place a frying pan over a medium high heat. Once the pan has heated add the extra oil and fry the mushroom mushroom, in a single layer (you may need to cook in more than one batch) for 1 minute, before turning and frying for a further minute or until golden brown. Drain on paper towel.
  • To assemble the final dish place slices of the mushroom "bacon" on the toasted muffins or toast and top with a poached egg. Finally drizzle with the avocado hollandaise, avocado slices and serve immediately.