An Avocado Eggs Benedict Recipe Straight From Napa Valley Recipe

Name: An Avocado Eggs Benedict Recipe Straight From Napa Valley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 avocados; 12 ounces rock shrimp, cooked; 1/2 cup aioli (see below); 2 cups smoked paprika hollandaise (see below); 1/2 cup pickled red onions (see below); 12 eggs, poached; 1 egg yolk; 1 garlic clove, pressed; 1/4 teaspoon salt; 1/2 cup olive oil; 1/2 teaspoon lemon juice; 8 egg yolks; 1 tablespoon smoked paprika; 1 dash Tabasco; 1 teaspoon lemon juice; 2 cups clarified butter, melted; 1 cup red onions, sliced thin; 3/4 cup red wine vinegar; 1/4 cup sugar; 1/4 tablespoon salt; 1 sprig fresh thyme; 1 bay leaf; 3 pounds Yukon gold potatoes, peeled; 8 ounces melted butter; 1 tablespoon salt

Servings: persons

3 avocados
12 ounces rock shrimp, cooked
1/2 cup aioli (see below)
2 cups smoked paprika hollandaise (see below)
1/2 cup pickled red onions (see below)
12 eggs, poached
1 egg yolk
1 garlic clove, pressed
1/4 teaspoon salt
1/2 cup olive oil
1/2 teaspoon lemon juice
8 egg yolks
1 tablespoon smoked paprika
1 dash Tabasco
1 teaspoon lemon juice
2 cups clarified butter, melted
1 cup red onions, sliced thin
3/4 cup red wine vinegar
1/4 cup sugar
1/4 tablespoon salt
1 sprig fresh thyme
1 bay leaf
3 pounds Yukon gold potatoes, peeled
8 ounces melted butter
1 tablespoon salt

1
Place a large bowl over a saucepan containing simmering water. In the bowl, whisk together egg yolks, smoked paprika, Tabasco, and lemon juice. Whisk vigorously to double volume. Slowly whisk in the melted butter to create an emulsion. Adjust seasoning as needed and set aside in a warm place.
2
In a saucepan, combine the wine vinegar, sugar, and salt. Bring to a boil, stirring to dissolve the sugar. Add the thyme, bay leaf, and red onions and stir to coat evenly. Cook briskly for exactly 1 minute over high heat and remove from the heat. Allow the mixture to stand until it cools to room temperature. Transfer to a sealed container and refrigerate for up to 2 days.
3
Preheat oven to 350u00b0F. Using a box grater, shred the potatoes into a bowl of water. Rinse the excess starch from potatoes, place in a towel and squeeze the excess moisture from potatoes. Place the potatoes in a bowl and toss with butter and salt. Portion the potato mixture into 12 equal size piles and shape into round disks. Heat a non-stick pan over medium heat and add disks. Cook each disk for about 2 to 4 minutes on each side until golden brown. Remove to baking rack on a sheet pan and bake in oven for 15 minutes before.
4
Roughly cut avocados and place in bowl. Add the aioli and the shrimp and mix together. Adjust seasoning as needed. Place 2 rostis down on a plate, top with avocado mixture, 2 poached eggs. Cover with hollandaise and pickled onions. Serve.

3063

kcal

Calories

236

Fat

161

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 3 avocados, 12 ounces rock shrimp, cooked, 1/2 cup aioli (see below), 2 cups smoked paprika hollandaise (see below), and more.

Yes, An Avocado Eggs Benedict Recipe Straight From Napa Valley falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

An Avocado Eggs Benedict Recipe Straight From Napa Valley

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