AVOCADO TOAST WITH EGGS, ASPARAGUS AND HOLLANDAISE SAUCE
Prep time
Cook time
Total time
Avocado toast with eggs, asparagus and hollandaise sauce (recipe also in English on OPSD blog) Healthy, delicious and, most of all, easy to make: avocado toast! The recipe I’m suggesting to you is my personal interpretation with hard-boiled eggs, asparagus tips en papillote and a delicate homemade Hollandaise sauce. It works brilliantly for a healthy and energizing breakfast, for a satisfying meal or for a friendly brunch. Try it!
AUTORE: Sonia Monagheddu | OPSD blog
TIPO DI RICETTA: Brunch
PORZIONI: 4
INGREDIENTI
- 4 thick slices of bread (or sliced bread)
- For the avocado cream
- 2 ripe avocados
- the zest and the juice of a lime
- coriander or fresh mint, chopped
- extra virgin olive oil
- salt
- black pepper
- For the asparagus en papillote
- fresh asparagus tips
- extra virgin olive oil
- thyme (or other aromatic herbs)
- salt
- black pepper
- For the hard-boiled eggs
- 1 tablespoon of vinegar
- 4 medium eggs
- For the Hollandaise sauce
- 3 yolks from large eggs
- ¼ of a teaspoon of salt
- black pepper
- 1 tablespoon of apple vinegar (*)
- 120 g of clarified butter, melted
COME PROCEDERE
- Make the asparagus en papillote
- Preheat the oven to 180°C.
- Clean the asparagus removing the tough and woody bottom of the stalks with a knife.
- Wash them under cold running water and then dab with kitchen towel to remove any excess of water.
- Cut by hand the asparagus tips.
- Line a baking sheet with aluminum foil and then place another foil of baking paper on it.
- Place the asparagus tips on the baking paper, drizzle with oil and season to taste with salt, pepper and thyme.
- Wrap them both in the aluminum foil and in the baking paper making sure the pouch is tightly sealing. Bake for about 18-20 minutes.
- When baked, take them out of the oven and cut a slit in the pouch - be careful: it’s hot!
- Make the Hollandaise sauce
- Melt the butter in the microwave oven. Set aside.
- Use a blender to blend the yolks, the salt, the pepper and tha apple vinegar for a few seconds.
- With the blender still in action, slowly drizzle with the melted hot butter. (**)
- The sauce will thicken, little by little, thanks to the heat of the butter and to the friction of the blades of the blender.
- Season to taste with salt and pepper, if necessary. Keep in the fridge until it’s time to serve it.
- Just before using the sauce, heat it up in a double saucepan.
- Make the avocado cream
- Cut the avocados in half, remove their pits and scoop the flesh.
- Drizzle the flesh with the juice of half a lime and chop it finely with a knife.
- Transfer the flesh to a bowl, add the mint (or the coriander), the zest of the lime, grated, the remaining lime juice and a trickle of oil. Stir well until combined and season to taste with salt and pepper.
- Make the hard-boiled eggs
- Gently put the eggs into a small pot filled with cold water and a tablespoon of vinegar. Adding vinegar to the water may help to keep egg whites from running out if an egg cracks while cooking.
- Bring to the boil and cook the eggs for 7 minutes if you want a creamy yolk or for 9 minutes if you want a very firm one.
- Drain them with a skimmer and place them under cold running water to stop the cooking.
- Once the eggs are completely cooled, peel and rinse them under cold running water to remove the membrane and the small particles of shell.
- Cut into round slices and set aside.
- Assemble the avocado toast
- Toast the slices of bread on both sides until golden and firm.
- Drizzle with oil and spread a generous layer of avocado cream on their top.
- Garnish with the asparagus tips and some round slices of hard-boiled egg.
- Season to taste with a pinch of pepper and serve your avocado toast with the lukewarm Hollandaise sauce.
- On the bases of your taste, you can also add some fresh and chopped chives.
NOTE
(*) You can substitute the apple vinegar for fresh lemon juice.
(**) The heat of the melted butter will slightly cook the eggs, so, in order to avoid potential risks, use only fresh eggs, preferably organic and from free-range hens ones.
In order to make these avocado toasts, you’ll need only the tips of the asparagus, so you can use the tenderer part of the stalks to make a healthy and easy soup or pureed soup. If the asparagus are very tender, you don’t have to peel them. Otherwise, use a potato peeler to remove the filaments.
(**) The heat of the melted butter will slightly cook the eggs, so, in order to avoid potential risks, use only fresh eggs, preferably organic and from free-range hens ones.
In order to make these avocado toasts, you’ll need only the tips of the asparagus, so you can use the tenderer part of the stalks to make a healthy and easy soup or pureed soup. If the asparagus are very tender, you don’t have to peel them. Otherwise, use a potato peeler to remove the filaments.
Recipe by OPSD Il gustoso food blog at https://www.opsd.it/avocado-toast/