Turkey Bacon, Avocado and Eggs Benedict
1 x large avocado, peeled and de-stoned
½ a small red onion, peeled and chopped
½ x red chili, deseeded and chopped
1 vine tomato, roughly chopped
juice of 1 lime
1 tbsp olive oil
Sea salt and black pepper
For the Hollandaise
2 egg yolks
1 tbsp lemon juice
125g unsalted butter, cut into small dice and chilled
2 x large eggs
1 tsp white wine vinegar
1 x muffin, cut in half and toasted
4 slices cooked golden turkey
4 x bacon rashers, grilled
Pinch of paprika, to serve Small
a handful of rocket, to serve
Start by making the guacamole. Scoop the avocado flesh into a mixing bowl and fork together with the onion, chilli, tomato, lime juice and olive oil. Season with a little salt and pepper and leave to one side.
To make the hollandaise sauce, place the egg yolks and lemon juice into a heatproof bowl and whisk until blended. Place the bowl over a pan of just simmering water, making sure that the bowl is not in contact with the water. Whisk in the butter, a few cubes at a time, until the sauce begins to thicken. Continue adding the butter, whisking all the time and adding a splash of water if the hollandaise looks like it is becoming too thick. If the sauce begins to separate, remove from the heat immediately and add a teaspoon of cold water to the mixture. Once all of the butter has been incorporated, season to taste with some salt and pepper. Remove from the heat and keep warm.
Add a teaspoon of white wine vinegar to a saucepan of water and bring to the boil. Reduce the heat until the water is barely simmering and poach the eggs.
Spoon some guacamole onto each muffin half, top with a good slice of cooked turkey followed by a poached egg. Spoon some warmed hollandaise over the eggs and top with two slices of bacon. Sprinkle with a little paprika and rocket and serve immediately.