This dish of Poached Eggs on Avocado & Tomato with Capers and Mustard "Hollandaise" was pretty simple to make but I thought it looked pretty. It would have been even prettier if I was better at cooking poached eggs. They turned out ok but were ragged around the edges! How do you avoid that?
I just popped some slices of tomato and avocado onto each plate – making sure to put lemon juice on the avocado so it didn’t turn brown.
I made a little sauce – which is not a "hollandaise" but was meant to be a similar colour – I put a little mayo, hot English mustard, white pepper, lemon juice and extra virgin olive oil together. It ended up being quite – piquant – ie tangy.
I also roughly chopped a forkful of capers.
I poached the eggs in a pan of just simmering water. I put a dash of vinegar into it – but it didn't seem to help the eggs to hold together much. I stirred the water just before putting the eggs in – again I don't think it made much difference.
Then when the eggs were done I popped them onto the avocado/tomato slices, spooned a little of the sauce on top and the capers. It was fresh, healthy and even tasted great!