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!
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!
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