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Avocado French Toast with Bacon and Hollandaise Sauce

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Avocado French Toast with Bacon and Hollandaise Sauce

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.

Ingredients

  • 1-2 eggs

  • Milk

  • Bread

  • Bacon

  • Parsley

  • Bread

  • Avocados

  • Lemon (or lime)

  • Salt

  • Pepper

Hollandaise Sauce

  • 3 Egg yolks

  • 1/2 Cup of melted butter

  • Juice of half a lemon

  • Pinch of salt (to taste)

  • Pinch of pepper (to taste)

Directions

Start by making some bacon, then start your Hollandaise sauce.

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).

French Toast

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.

Once the slices of bread are coated and soaked through, sauté them on medium heat in a tablespoon or so of butter until they are golden brown on both sides.

Plating

Start by spooning Hollandaise sauce onto your plate to serve as a base. Then place a piece of pain perdu in the middle. Add a layer of avocado on top of that, then add a layer of diced bacon.

Next, add your top piece of pain perdu and add a dollop of avocado on top of that.

Finish by spooning a bit more Hollandaise over the top, and garnish with julienned bacon, and parsley.

Dish and Photo by Adrian Rodriguez
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