BLT Eggs Benedict with Avocado Hollandaise


BLT Eggs Benedict wtih Avocado Hollindaise_

I’m a breakfast girl. I’m also an avocado girl. So when California Avocado Commission asked me something along the lines of: “Hey Jackie, wanna come to a fancy schmany Beverly Hills restaurant and have a schmancy chef make you Breakfast For Dinner? Oh and you get to make cocktails with avocados,” My answer didn’t require much debate.

Schamncy Chef Neal did an outstanding job feeding Los Angeles bloggers an array of Avocado Breakfast foods. They even sent us home with a goodie bag that included a bag of avocados and a cutting board. AND if that doesn’t sound great to you, you’re probably not a food blogger. We seem to have an unreasonable affinity for bags of produce and cutting boards.

I also have a great love of the Eggs Benedict (I’m probably an old man, given the love I also have for stout beer and cable knits) but after waitressing my way through college, working the early shift at a breakfast joint, I’ll never be able to eat hollandaise at a restaurant (if you read this book, you’ll also know why). Because of these two things, I tend to make it myself about once a month. Add the creaminess of an avocado and I’ll lick it right out of the blender and don’t you try and stop me.

 

Drunken Strawberry Tart with Beer Lemon Curd

Ingredients

    For the tart crust:
  • 1 1/4 cups of flour
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1 stick of unsalted butter, cut into small cubes
  • 3-5 tbs ice cold water
  • For the curd:
  • 1 tbs lemon zest
  • 2 whole eggs plus six yolks
  • 1 1/4 cup white sugar
  • 1 cup fresh squeezed lemon juice (about 6 large lemons)
  • ½ cup beer
  • 2 tbs corn starch
  • 1 stick unsalted butter, cut into cubes
  • For the Strawberries
  • 3 cups strawberries
  • ½ cup beer
  • 1/2 cup powdered sugar
  • For the Whipped Cream
  • 1 cup heavy cream
  • 2 tbs beer
  • 1/2 cup powdered sugar

Directions

  1. In a food processor, combine the flour, sugar, and salt. Pulse to combine. Add the cubes of butter and process until combined, about 1-2 minutes. Your dough should resemble course meal.
  2. Start with 3 tbs of water, pulse until combined. If the crust doesn’t hold together add more water, a bit at a time, until it does.
  3. Dump the dough into a 4 inch deep, 9 inch wide tart pan with a remove-able bottom (you can also use a pie pan). Starting with the sides, form the crust inside the pan, trying your best to make it all as even as possible. Cover with plastic wrap and chill for a least 3 hours.
  4. Preheat oven to 375.
  5. Place a sheet of parchment paper inside your tart and fill with pie weights. If you don’t have any, dried beans work great.
  6. Bake for 20-25 minutes or until your tart is a light golden brown. Remove from oven, allow to cool slightly. remove pie weights.
  7. Add the lemon zest, lemon juice, beer, sugar, corn starch, whole eggs and yolks to a bowl and whisk until well combined. Add the lemon mixture to a pan over medium/low heat along with the butter. Whisk until thickened, about 10 minutes. Allow to cool to room temperature.
  8. Add the curd to the crust and chill until set, about 4 hours.
  9. Just prior to serving add the berries to a shallow bowl of pie pan and cover with 1/2 cup beer. Allow to stand at room temperature for 15-20 minutes. Drain and return to bowl with the sugar, stir to combine.
  10. Add all of the whipped cream ingredients to a stand mixer and mix on high until soft peaks form, about 4 minutes.
  11. Top tart with berries and whipped cream just prior to serving.
https://domesticfits.com/blt-eggs-benedict-with-avocado-hollandaise/

 

BLT Eggs Benedict wtih Avocado Hollindaise 2

25 thoughts on “BLT Eggs Benedict with Avocado Hollandaise

    1. I can not even imagine a bad avocado sauce! You should make this, it will restore your faith in avocados 😉

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