Spiced Poached Eggs with Hollandaise Sauce

BreakfastLunchLight Bites & Starters

13 Mar

Written By Kate Brocklehurst

Ingredients

2 slices of sour dough per person

2 eggs per person

1 half an avocado per person

1 tsp of Brock and Morten Lemon Rapeseed Oil

2 tbsps of Brock and Morten Hollandaise sauce per person

1 tsp dried cumin

1 tsp dried chilli flakes

1 tbsp white wine vinegar

Method

Prepare the avocado by removing the skin and stone. Chop or mash into a bowl and add the cumin and Brock and Morten Lemon Rapeseed Oil. Stir thoroughly.

Poach the eggs in boiled water that has been reduced to a light simmer and has the white wine vinegar added to it.

Whilst the eggs are poaching lightly toast the sourdough and warm through the Brock and Morten Hollandaise sauce per person.

Plate the toasted sour dough and spread generously with the spiced avocado mix. Top with the cooked poached eggs and finish with a tablespoon of the hollandaise sauce over the top of each egg. Sprinkle with the dried chilli flakes and enjoy!

This brunch recipe can be adapted to your tastes by adding in smoked salmon, roast ham, chickpeas or halloumi. Try some of our other flavoured rapeseed oils in with the spiced avocado mix too, we think the smoked works well with this dish too.