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Ingredients

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Method

  • Water 2.0 l
  • White Wine Vinegar 30.0 ml
  • Avocado(ripe, peeled and roughly chopped) 2.0 whole
  • Eggs 20.0 pc
  • Salt 5.0 g
  • English muffins(halve and toasted 10.0 whole
  • Baby English Spinach(wilted) 300.0 g
  • Ham(slices) 700.0 g
  • Butter (melted)(for spinach) 100.0 g

Everyone loves a Benny – but here's how we do it with an on trend twist.

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Preparation

  1. Method

    • Mix water and vinegar in desired poaching pot. Bring to boil, simmer.
    • In a pot heat, add Knorr Professional Hollandaise Sauce. Once hot, add in avocado flesh. Using a stick blender, blitz until smooth. Add 30ml vinegar.
    • Crack and carefully place eggs in simmering water. Poach eggs till just firm and yolks still runny. Remove using a spider or slotted spoon and drain on kitchen paper.
    • Half and toast English muffins.
    • Place sliced spinach, ham, 2 poached eggs onto toasted muffin and spoon over hot Avo Hollandaise Sauce.
    • Serve.
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