Crispy Eggs Benedict
ID: c4962c5c...
A creative, non-traditional take on the classic Eggs Benedict. It features crispy, deep-fried breaded poached eggs served over grilled sourdough toast layered with a flavorful spiced avocado spread, charred asparagus, and finished with a rich homemade Hollandaise sauce.
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🍳 Cooking Flow
Mash the avocado with spices, parsley, lemon juice, and olive oil to make the spread. → Whisk the egg yolk and emulsify with warm melted butter, lemon juice, and seasonings over medium heat to make the Hollandaise sauce. → Season and grill the sourdough bread and asparagus on a grill pan. → Spread avocado on the toast, top with asparagus, and deep-fry the breaded poached eggs until crispy. → Assemble the eggs on the toast, pour Hollandaise sauce over them, garnish with parsley and chili powder, and serve.
Cooking Steps
Brief Cooking Order
Mash the avocado with spices, parsley, lemon juice, and olive oil to make the spread. → Whisk the egg yolk and emulsify with warm melted butter, lemon juice, and seasonings over medium heat to make the Hollandaise sauce. → Season and grill the sourdough bread and asparagus on a grill pan. → Spread avocado on the toast, top with asparagus, and deep-fry the breaded poached eggs until crispy. → Assemble the eggs on the toast, pour Hollandaise sauce over them, garnish with parsley and chili powder, and serve.
Introduction
A creative, non-traditional take on the classic Eggs Benedict. It features crispy, deep-fried breaded poached eggs served over grilled sourdough toast layered with a flavorful spiced avocado spread, charred asparagus, and finished with a rich homemade Hollandaise sauce.
Step 1
Make the avocado spread by scooping out the avocado meat into a bowl. Slice fresh parsley, cut a lemon, and squeeze its juice into the bowl. Add salt, cumin, chili flakes, and olive oil, then mash everything together with a fork and set aside.
Step 2
Prepare the Hollandaise sauce: whisk one egg yolk in a small pot. Slowly drizzle in melted butter while whisking continuously. Heat the pot on medium for about a minute, whisking constantly. Remove from heat, drizzle in the remaining butter, then finish with lemon juice, salt, and chili powder. Return to heat briefly to set, then set aside.
Step 3
Slice the sourdough bread and asparagus. Season both with olive oil, salt, and freshly ground black pepper.
Step 4
Place the bread and asparagus on a hot cast-iron grill pan. Grill for 1-2 minutes on each side until the bread has grill marks and the asparagus is tender-crisp.
Step 5
Assemble the base: spread a generous layer of the mashed avocado spread onto the grilled sourdough toast, then lay the grilled asparagus on top.
Ingredients List
Important Notes
Make sure to whisk the Hollandaise sauce continuously without stopping, as it is highly temperature-sensitive and can easily break.
Using a double boiler is recommended for beginners making Hollandaise to avoid overcooking the egg yolk.
Pat off excess grease from the crispy eggs with a paper towel before plating to keep the dish light.
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