Avocado Hollandaise
- 1/2 very ripe medium Hass avocado, peeled and chopped
- 2 teaspoons fresh lemon juice
- 2 tablespoons 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.
very, lemon juice, extravirgin olive oil, kosher salt, freshly ground pepper, eggs
Taken from www.foodandwine.com/recipes/avocado-hollandaise (may not work)