Avocado French Toast with Bacon and Hollandaise Sauce
Avocado and bacon work so well together, and when you add this to French toast with a Hollandaise sauce, it makes for a great breakfast or brunch.
Lemon (or lime)
3 Egg yolks
1/2 Cup of melted butter
Juice of half a lemon
Pinch of salt (to taste)
Pinch of pepper (to taste)
Start by making some bacon, then start your Hollandaise sauce.
Boil a pot of water to use as a double boiler that will also be used to poach your eggs.
Separate three egg yolks into a bowl or sauce pan and whisk together with lemon juice, salt, and pepper. Next, over the boiling water, whisk until the yolks lighten in color, thicken, and almost double in volume. Also, remember to remove your bowl or sauce pan from the heat source if the eggs seem to be getting too hot. The point is to lightly cook the eggs without allowing them to scramble, and controlling your heat will ensure that your finished sauce is silky.
Once the yolks have doubled, begin slowly drizzling and whisking in the melted butter. Do this slowly until all of the butter is added.
Give the sauce a final taste, and adjust seasoning as needed, before giving it a final whisk to bring it to the proper consistency.
Once the sauce has thickened, set it aside so that it’s ready when it’s time to plate.
Mashed Avocados (Guacamole)
Next, prep your avocados, which is essentially just making guacamole. Mash your avocados and mix them with salt, pepper, and a bit of lemon or lime.
Avocados and guacamole are best when they are really fresh, so you won’t want to make this too far ahead, but adding the lemon or lime will help to prevent/delay discoloring while you’re finishing your dish (and it adds good flavor).
Day-old bread (or older) works great for this, and it should be sliced moderately thick.
Start by whisking your eggs and milk (about 1/4 cup per egg) together, then soak each slice of bread in the mixture. Flip each slice of bread to coat both sides, and let it sit long enough for the egg and milk to soak all the way through.