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Easy Egg Stack with Avocado Hollandaise & Herb Crisps


By Meg Walker
07th Jan 2018
Easy Egg Stack with Avocado Hollandaise & Herb Crisps

Inspired by the acclaimed eggs Benedict, this dish makes a simple but pleasing breakfast, especially if you already have a loaf of Miracle Bread in reserve. It is a high-protein, high-fibre feast, abundant in healthy fats and omegas. The herb crisps are not essential, but highly recommended.

Serves 2

Ingredients
2-4 eggs
50g watercress, spinach or other greens
a handful of fresh coriander leaves
a handful of fresh basil leaves
½ large courgette, grated
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp flaxseeds or golden linseeds, for topping
a handful of chopped walnuts, for topping
sea salt and freshly ground black pepper

For the avocado hollandaise
100g avocado flesh
80ml olive oil
1 tsp lemon juice
½ tsp apple cider vinegar
¼-½ tsp sea salt
5-6 tbsp boiling water

For the herb crisps
½ bunch of basil, sage or rosemary (or a mixture)
4 tbsp extra virgin olive oil or coconut oil
a generous pinch of salt

To serve
Two slices fresh bread (preferably granary, brown, seeded or wholegrain), toasted
oil or smashed avocado, for spreading

Method
First, make the hollandaise sauce. Put the avocado in a blender with the olive oil, lemon juice, salt and 2 tablespoons of the boiling water. Blend on a high speed for 30-60 seconds, until smooth, and then pause to scrape down the sides of the blender. Depending on the thickness and smoothness of the sauce, blend for a further 30-60 seconds, adding the remaining boiling water gradually to thin the mixture, if needed. Once smooth, transfer to a small pot and refrigerate until ready to use. Next, poach or fry the eggs, whichever you prefer. Whilst they cook, wash the watercress, spinach or greens and herbs, then drain and transfer the salad to a large bowl. Add the courgette to the bowl, drizzle with extra virgin olive oil and lemon juice, season with salt and pepper and stir to combine.

For the herb crisps, pick the herb leaves from their stalks. Heat the olive or coconut oil in a griddle or frying pan over a medium to high heat. When hot, add 10-15 leaves at a time, ensuring they don’t overlap. Fry for about 4 seconds on each side, until crisp. (They burn quickly, so stay attentive.) Transfer to a plate lined with kitchen paper and sprinkle with a little salt.

To assemble, toast the bread. Spread with your choice of oil or smashed avocado, then lay a little salad on top, follow with a poached or fried egg and finish with 1-2 dollops of hollandaise sauce (add a little boiling hot water to thin it if it has thickened too much in the fridge). Garnish with the herb crisps, seeds and walnuts and serve.

To make a vibrant beetroot-stained hollandaise (as pictured), add 150g cooked beetroot (chopped or grated) and 2 tablespoons beetroot powder (or beetroot juice) to the avocado hollandaise recipe, and blend until smooth.

Adapted from Well Being by Danielle Copperman (Kyle Books, approx €28). Photography by Rita Platts.