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Eggs royale and avocado hollandaise

20 min
Eggs royale and avocado hollandaise


  1. Add a tablespoon of vinegar or lemon juice to a pan of just simmering water.
  2. Crack the eggs into the water and poach until the whites are firm. Remove with a slotted spoon and drain on a paper towel.
  3. While the eggs are poaching split and toast the muffins.
  4. To make the Hollandaise sauce, put the avocado, lemon juice, tabasco, salt and hot water into a blender. Blend to a puree and, with the blender still running, slowly pour the olive oil in until you have a smooth consistency.
  5. Butter the muffins and top each half with a slice of salmon. Place a poached egg on the salmon and top with your sauce.
  6. Garnish and serve immediately.

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