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  1. Inspiring food service recipes for New Zealand

Avocado and Beetroot Hollandaise Benny

Avocado and Beetroot Hollandaise Benny – Recipe

Shake up your breakfast offering with this Christmas-inspired eggs Benny. Complete with the rich and creamy avocado hollandaise and a savoury beetroot hollandaise, this dish not only looks great but tastes amazing as well.

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Ingredients per serve

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What you need

Shake up your breakfast offering with this Christmas-inspired eggs Benny. Complete with the rich and creamy avocado hollandaise and a savoury beetroot hollandaise, this dish not only looks great but tastes amazing as well.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Beetroot Hollandaise

    • Blitz the beetroot in a blender until nearly smooth.
    • Gently warm half of the KNORR Hollandaise Sauce in a pan.
    • Add the beetroot and stir until the sauce is well combined and warmed through.
    • Cover and keep warm.

  3. Avocado Hollandaise

    • Gently warm the other half of the KNORR Hollandaise Sauce in a pan.
    • Add the avocados and use a stick blender to blitz until smooth, and the sauce is well combined and warmed through.
    • Cover and keep warm.

  4. Poached Eggs

    • Add the white wine vinegar to a pan of simmering water.
    • Crack the eggs into a cup or ladle, create a whirlpool in the water and gently drop the eggs in one by one.
    • Poach the eggs for around 3 minutes until just firm with the yolks still runny.
    • Remove the eggs using a slotted spoon, drain and keep warm.

  5. To Assemble and Serve

    • Toast the English muffins and place onto serving plates.
    • Top with wilted spinach, ham slices and a poached egg.
    • Spoon the beetroot hollandaise over one egg, then avocado hollandaise over the other. Serve.
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