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The Recipe File

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Pasta, Seafood and Eggs:
Poached Eggs in Avocado

from Above & Beyond Parsley...
Food for the Senses



INGREDIENTS:
2 avocados, peeled, halved and pitted
4 poached eggs
1 tablespoon grated orange zest, to garnish

Hollandaise:
1-1/2 cups fresh orange juice
4 egg yolks
6 tablespoons unsalted butter
1 teaspoon grated orange zest

TO PREPARE:

Cook avocado halves in simmering water until heated through.  Remove from water and pat dry.  Set aside.

For hollandaise:  In a heavy saucepan, boil orange juice until reduced to 1 to 2 tablespoons.  Let cool slightly.  Place egg yolks in top of a double boiler.  Pour in reduced orange juice and whisk until thickened slightly.  Whisk in butter, 1 tablespoon at a time, then whisk in orange zest.  Set aside.

Place an avocado half on each of 4 plates and top with a poached egg and orange hollandaise sauce.  Garnish with orange zest and serve.

SERVES 4


Copyright 1992 The Junior League of Kansas City, Missouri, Inc.  All rights reserved.

To purchase copies of Above & Beyond Parsley, call the Junior League of Kansas City, Missouri at (816) 444-2112 from 8:30am-4:30pm M-F Central time.

The Junior League of Kansas City, Missouri, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Above & Beyond Parsley, are returned to the community.
 

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