Avocado Benedict with Marmite hollandaise recipe
Recipe from Tesco
Impress mum with this tangy twist on classic eggs Benedict with a Marmite-infused hollandaise sauce. Just make sure to get an adult to help with de-stoning the avocado.
Ingredients
- 1 tsp Marmite or yeast extract, plus extra to taste (optional)
- 1½ tbsp 4-seed mix
- 2 small, ripe avocados, halved and destoned (an adult should do this)
- ½ lemon, juiced
- 3 spring onions, finely sliced
- 1 tsp white wine vinegar
- 4 eggs
- 85g Tesco Finest hollandaise sauce
- 4 thick slices of crusty bread (we used brown sourdough), toasted
Method
- Put ½ tsp Marmite in a small frying pan over a low heat. Stir in the seeds with a wooden spoon so they’re coated, then cook for 1-2 mins until the Marmite starts to stick to the bottom of the pan. Quickly scrape the seeds onto a sheet of baking paper, then set aside to cool and crisp up.
- Scoop the avocado into a bowl with the lemon juice, season, then use a fork to mash until smooth. Gently stir through two-thirds of the spring onion.
- Half-fill a saucepan with water and add the vinegar. Place over a low-medium heat until you can see tiny bubbles on the bottom and sides of the pan. Reduce the heat, crack an egg into a cup and half-fill a bowl with cold water.
- Use the handle of a wooden spoon to stir the water in the pan in a circle, making a whirlpool. When the whirlpool has almost disappeared, tip the egg into the middle. Poach for 3 mins, then use a slotted spoon to transfer the egg to the bowl of cold water. Repeat to cook all the eggs, reserving the cooking water.
- Meanwhile, put the hollandaise and remaining Marmite into a microwave-proof bowl. Microwave for 10 secs on high. Mix until smooth, then taste, adding more Marmite, if you like.
- Reheat the water until the small bubbles appear.
- Divide the toast between 4 plates and top with the avocado. Return the poached eggs to the simmering water and heat for 45 secs. Drain on kitchen paper, then transfer to the plates with a slotted spoon. Spoon over the sauce, then top with the seeds and remaining spring onion to serve.
