Serves: 6
Ingredients
2 large egg yolks
1 tablespoon fresh lemon juice
2 tablespoons hot water
1½ to 2 cups TAO White Truffle Olive Oil
Cayenne or smoked paprika, white pepper, and salt, to taste
Avocado Spread
6 ripe avocados
3 teaspoon black pepper
3 teaspoon sea salt
1/3 cup TAO Roasted Onion Olive Oil
1 tsp fresh lemon juice
Poached Eggs
1 dozen large eggs
2 tablespoons TAO Condimento Bianco Balsamic Vinegar
Salt water, for poaching
Toast
6 English muffins, halved (May also use Brioche, or your choice of bread)
Any single varietal EVOO, for pan searing
Garnish
Sliced tomatoes, chopped scallions, chopped parsley, etc.
Directions
Prepare Hollandaise
Add your egg yolks, lemon juice, and hot water in a blender, and pulse until pale yellow and frothy.
On a medium-low setting, slowly add White Truffle Infused EVOO (the exact amount will vary based on the size and freshness of egg yolks).
Continue to blend until the consistency is almost as thick as mayonnaise.
Season to taste and blend until just combined. Store in the refrigerator in an airtight container for up to five days.
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.
Prepare Toast
Liberally brush one side of toast with EVOO and pan sear until golden brown. Set aside.
Poach Eggs
Bring water, a dash of salt, and white wine vinegar to a simmer in a large, deep skillet.
Crack eggs into a small dish. Eggs should be cracked one at a time or crack each egg into its own dish–this will make getting them into the water easier. Gently pour eggs, one at a time, into simmering water.
Turn the 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.
Assemble for Serving
Apply the avocado spread to the toast and place it 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 the poached egg atop the tomato and spoon on the Hollandaise sauce.
Garnish with a dash of cayenne, chopped parsley, or chopped scallions.