Ingredients
- 2 slices arnold Whole Grains Oatnut Bread, toasted
- 4 eggs
- 1 avocado, sliced
- ¼ cup roasted red peppers, sliced
- Hollandaise sauce (recipe follows)
- Hollandaise Sauce Ingredients:
- 3 egg yolks
- 2 teaspoons lemon juice
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- ½ cup butter, melted
- 2 tablespoons pico de gallo
Instructions
- Poach eggs by gently cracking into simmering hot water and cook until egg whites are set, approximately 4 minutes.
- Remove eggs with a slotted spoon and transfer to a paper towel-lined plate to drain.
- Layer avocado on base of each toast slice.
- Top each toast with roasted red peppers and two poached eggs.
- Make the Hollandaise Sauce:
- In a medium-size sauce pan over low heat, whisk egg yolks, lemon juice, salt and cayenne pepper together.
- Slowly drizzle in melted butter and pico de gallo while whisking continuously for about 3 minutes.
- Remove sauce from heat and pour over each bread slice.
- 2 slices arnold Whole Grains Oatnut Bread, toasted Oatnut®
- 4 eggs
- 1 avocado, sliced
- ¼ cup roasted red peppers, sliced
- Hollandaise sauce (recipe follows)
- Hollandaise Sauce Ingredients:
- 3 egg yolks
- 2 teaspoons lemon juice
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- ½ cup butter, melted
- 2 tablespoons pico de gallo
- Poach eggs by gently cracking into simmering hot water and cook until egg whites are set, approximately 4 minutes.
- Remove eggs with a slotted spoon and transfer to a paper towel-lined plate to drain.
- Layer avocado on base of each toast slice.
- Top each toast with roasted red peppers and two poached eggs.
- Make the Hollandaise Sauce:
- In a medium-size sauce pan over low heat, whisk egg yolks, lemon juice, salt and cayenne pepper together.
- Slowly drizzle in melted butter and pico de gallo while whisking continuously for about 3 minutes.
- Remove sauce from heat and pour over each bread slice.
