Avocado Hollandaise
Serves : 2
1/2 very ripe medium avocado, peeled and chopped
2 teaspoons fresh lemon juice
1/3 cup hot water
2 tablespoons avocado or olive oil
Pinch of salt & freshly ground pepper
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 sides occasionally. With the machine on, drizzle in the oil and puree until combined. Season with salt and pepper. Serve the sauce over poached eggs.
