Luscious, rich and lemony hollandaise gets completely re-imagined here in a light, supremely creamy puree of avocado, lemon juice and olive oil.
- 0.5 very ripe medium Hass avocado, peeled and chopped
- 2 tsp fresh lemon juice
- 2 Tbsp extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- Poached eggs, for serving
- In a blender, combine the avocado and lemon juice with 1/3 cup of hot water. Puree until smooth and light in texture, about 2 minutes, scraping down the side of the bowl occasionally. With the machine on, drizzle in the olive oil and puree until combined. Season with salt and pepper. Serve the hollandaise over poached eggs.
Recipe Credit: Kay Chun
Image Credit: Christina Holmes