Eggs Benedict with Avocado
Ingredients
- 6 slices of toast or as needed
- 1 egg per person
- Avocado
- 150g butter, cut into pieces
- 100ml water
- Pinch of saffron
- 30ml fresh lemon juice
- 6 egg yolks
- Pinch of salt and black pepper
Preparation
Poach the eggs.
Melt the butter and add the seasonings. Beat well and add the lemon juice and egg yolks. Continue beating until the sauce thickens.
Toast the bread, cut half an avocado into thin slices and cover the toast. Add the egg and cover with sauce. Decorate with saffron threads and thyme.
