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Impress mum with this tangy twist on classic eggs Benedict with a Marmite-infused hollandaise sauce. Just make sure to get an adult to help with de-stoning the avocado. See method
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Put ½ tsp Marmite in a small frying pan over a low heat. Stir in the seeds with a wooden spoon so they’re coated, then cook for 1-2 mins until the Marmite starts to stick to the bottom of the pan. Quickly scrape the seeds onto a sheet of baking paper, then set aside to cool and crisp up.
Scoop the avocado into a bowl with the lemon juice, season, then use a fork to mash until smooth. Gently stir through two-thirds of the spring onion.
Half-fill a saucepan with water and add the vinegar. Place over a low-medium heat until you can see tiny bubbles on the bottom and sides of the pan. Reduce the heat, crack an egg into a cup and half-fill a bowl with cold water.
Use the handle of a wooden spoon to stir the water in the pan in a circle, making a whirlpool. When the whirlpool has almost disappeared, tip the egg into the middle. Poach for 3 mins, then use a slotted spoon to transfer the egg to the bowl of cold water. Repeat to cook all the eggs, reserving the cooking water.
Meanwhile, put the hollandaise and remaining Marmite into a microwave-proof bowl. Microwave for 10 secs on high. Mix until smooth, then taste, adding more Marmite, if you like.
Reheat the water until the small bubbles appear.
Divide the toast between 4 plates and top with the avocado. Return the poached eggs to the simmering water and heat for 45 secs. Drain on kitchen paper, then transfer to the plates with a slotted spoon. Spoon over the sauce, then top with the seeds and remaining spring onion to serve.
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