This recipe is a twist on a classic hollandaise sauce and can be enjoyed with any breakfast or brunch meal
You will feel like you are having breakfast in the queen's tea house with this one...
INGREDIENTS:
1 PIEKER Prepared Avocado Pocket
2 spring onions
red wine vinegar
1 large free-range egg
extra virgin olive oil
METHOD:
Trim the spring onions, roughly chop the green parts and place in a small pan on a high heat with 1 teaspoon of red wine vinegar, a pinch of sea salt and black pepper and 100ml of water. Bring to the boil. Empty the Pieker Prepared Avocado Pocket into the blender, and add just the egg yolk. Pour in the hot spring onion mixture, then blitz until silky smooth. No need to add seasoning or lemon juice as the Avocado Pocket already has all the ingredients that you might need for the perfect taste!
Add your hollandaise to poached eggs, lightly steamed asparagus or fresh trout.
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