INGREDIENTS:
Cook avocado halves in simmering water until heated through. Remove from water and pat dry. Set aside.
For hollandaise: In a heavy saucepan, boil orange juice until reduced to 1 to 2 tablespoons. Let cool slightly. Place egg yolks in top of a double boiler. Pour in reduced orange juice and whisk until thickened slightly. Whisk in butter, 1 tablespoon at a time, then whisk in orange zest. Set aside.
Place an avocado half on each of 4 plates and top with a poached egg and orange hollandaise sauce. Garnish with orange zest and serve.
SERVES: 4
- 2 avocados, peeled, halved and pitted
- 4 poached eggs
- 1 tablespoon grated orange zest, to garnish
Hollandaise: - 1-1/2 cups fresh orange juice
- 4 egg yolks
- 6 tablespoons unsalted butter
- 1 teaspoon grated orange zest
Cook avocado halves in simmering water until heated through. Remove from water and pat dry. Set aside.
For hollandaise: In a heavy saucepan, boil orange juice until reduced to 1 to 2 tablespoons. Let cool slightly. Place egg yolks in top of a double boiler. Pour in reduced orange juice and whisk until thickened slightly. Whisk in butter, 1 tablespoon at a time, then whisk in orange zest. Set aside.
Place an avocado half on each of 4 plates and top with a poached egg and orange hollandaise sauce. Garnish with orange zest and serve.
SERVES: 4
