Avocado on Toast With Poached Egg and Blender Hollandaise
Enjoy this recipe for poached egg on avocado toast with ham and blender Hollandaise while keeping it low carb and gluten-free.
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
4pieceslow carb bread(I used Sukrin Sunflower Seed Bread Mix)
1 1/2tablespoonsof butter
4ouncessalted butter(113 g)
1/8 - 1/4teaspooncayenne pepper or white pepper
salt to taste
Place a medium to large frying pan or skillet over medium heat. Spread a thin layer of butter on the top side of each piece of the low carb bread. When the pan is hot, place the bread buttered side down in the pan to toast. Butter the other sides while it they are cooking then flip and toast the other side. Remove to serving plates.
Meanwhile, add the three egg yolks to the blender. Heat the 4 ounces of butter in the pan until it is very hot and stops foaming. Turn the blender on low and begin pouring the hot butter into the blender - very slowly at first, and then a little faster as the Hollandaise begins to emulsify Add the lemon juice and pepper and turn the blender to a faster speed. Scrape down the sides and add the middle back to the top of the lid. Let the sauce sit in the blender until ready.
Coarsely mash the avocado and add the lemon juice and salt to taste. Divide it among the four pieces of toast.
Place the ham into the butter coated frying pan and cook it over medium heat until it warms and begins to crisp. Divide it among the four servings and place on top of the avocado.
Meanwhile, fill a medium - large frying pan ¾ fill of water, add two teaspoons of vinegar and a big pinch of salt. Turn the heat to medium high until it begins to simmer slowly, then turn it down to medium. Crack the eggs one at a time and gently open them into the barely simmering water. Watch the heat under the pan because we don't want the water to boil. Cook the eggs 1 minute, then with a spatula, gently loosen the eggs from the bottom of the pan so they can float freely. Poach the eggs for another minute, then gently roll them over with a slotted spoon. Continue poaching for about 2 minutes more. Remove the eggs from the pan and drain on paper towels.
Place a poached egg on each serving and add divide the Hollandaise by spooning it on top.
Garnish with parsley, cilantro, capers, black pepper or cayenne.
Nutritional information assumes the low carb bread that I used: Sukrin Sunflower Seed Bread Mix. That I made, baked and divided into 8 slices. I used 4 of the slices.