An Avocado Eggs Benedict Recipe Straight From Napa Valley

• 3 avocados
• 12 ounces rock shrimp, cooked
• 1/2 cup aioli (see below)
• 2 cups smoked paprika hollandaise (see below)
• 1/2 cup pickled red onions (see below)
• 12 eggs, poached
• 1 egg yolk
• 1 garlic clove, pressed
• 1/4 teaspoon salt
• 1/2 cup olive oil
• 1/2 teaspoon lemon juice
• 8 egg yolks
• 1 tablespoon smoked paprika
• 1 dash Tabasco
• 1 teaspoon lemon juice
• 2 cups clarified butter, melted
• 1 cup red onions, sliced thin
• 3/4 cup red wine vinegar
• 1/4 cup sugar
• 1/4 tablespoon salt
• 1 sprig fresh thyme
• 1 bay leaf
• 3 pounds Yukon gold potatoes, peeled
• 8 ounces melted butter
• 1 tablespoon salt

1. Place a large bowl over a saucepan containing simmering water. In the bowl, whisk together egg yolks, smoked paprika, Tabasco, and lemon juice. Whisk vigorously to double volume. Slowly whisk in the melted butter to create an emulsion. Adjust seasoning as needed and set aside in a warm place.
2. In a saucepan, combine the wine vinegar, sugar, and salt. Bring to a boil, stirring to dissolve the sugar. Add the thyme, bay leaf, and red onions and stir to coat evenly. Cook briskly for exactly 1 minute over high heat and remove from the heat. Allow the mixture to stand until it cools to room temperature. Transfer to a sealed container and refrigerate for up to 2 days.
3. Preheat oven to 350u0b0F. Using a box grater, shred the potatoes into a bowl of water. Rinse the excess starch from potatoes, place in a towel and squeeze the excess moisture from potatoes. Place the potatoes in a bowl and toss with butter and salt. Portion the potato mixture into 12 equal size piles and shape into round disks. Heat a non-stick pan over medium heat and add disks. Cook each disk for about 2 to 4 minutes on each side until golden brown. Remove to baking rack on a sheet pan and bake in oven for 15 minutes before.
4. Roughly cut avocados and place in bowl. Add the aioli and the shrimp and mix together. Adjust seasoning as needed. Place 2 rostis down on a plate, top with avocado mixture, 2 poached eggs. Cover with hollandaise and pickled onions. Serve.

avocados, shrimp, aioli, paprika, pickled red onions, eggs, egg yolk, garlic, salt, olive oil, lemon juice, egg yolks, paprika, tabasco, lemon juice, clarified butter, red onions, red wine vinegar, sugar, salt, thyme, bay leaf, gold potatoes, butter, salt

Taken from www.myrecipes.com/recipe/an-avocado-eggs-benedict-recipe-straight-from-napa-valley (may not work)