If there is one thing that makes eggs even more exciting, it’s EASTER! So many cool things you can do with eggs, and I still love the idea of celebrating every holiday with a special tradition (if you don’t every day would just be the same, so why not have fun with every little opportunity that arises?)
Although I think the Easter bunny lost track of my where-abouts once I left Canada, I no longer awake to hidden chocolate eggs, but what has been getting me equally as excited: Easter brunch!
Every year, no matter what city I’m in, I gather with my friends/family for ‘lightened up’ mimosas and untraditional healthy Avocado and Eggs Benedict!
Although not the traditional eggs benedict, this recipe includes a different spin on hollandaise sauce that is easy to prepare, healthy and tastes so delicious!
What you need:
Serves 4 (but can easily be doubled to accommodate more guests 😉
Eggs ‘benedict’ ingredients:
4 avocados, halved pit removed
salt and fresh cracked pepper
Basil ‘Hollandaise’ Spread:
3 tablespoons Greek Yogurt
1 tsp Dijon mustard
2 tablespoons finely chopped basil
1 garlic clove, minced
1 tsp lemon zest
2 tsp fresh lemon juice
1 tsp lightly crushed and drained capers
pinch of crushed fennel seeds
pinch of dried coriander powder
fresh cracked pepper
1. Preheat your oven to 425 F
2. Mix all ingredients of the spread together in a bowl and adjust seasoning accordingly (consistency will be like a dip). Set aside.
3. Crack one egg at a time into a creamer (or some small bowl with a spout) to insure that the yolk stays in tact. Gently begin pouring the egg into the hulled out center of the avocado where the pit once was. Depending in the size of your eggs you may want to pour out a bit of the white or hull out the avocado a bit more to fit the entire white. Pour the yolk gently into the crater and place the avocado securely in the baking dish so that the sunny side is flat and facing up. Repeat with all eggs and avocados.
4. When all avocado-eggs are in the baking dish sprinkle the yolk with a little salt and fresh cracked pepper, then lightly spread a teaspoon amount of the Basil Spread in a half moon shape around one side of the yolk.
5. Bake in the oven for 12-15 minutes depending on how firm or runny you like your egg yolks. Remove the avocado’s delicately from the baking dish as they will be very hot, garnish with a small pinch of cayenne pepper, just over the yolk and serve alongside crusty grain toast, and cheers to a happy and heart-healthy Easter morning….
*Recipe adjusted from The Supper Model
These little golden eggs are a treasure! I’m ‘hunting’ in Los Angeles this year—comment below and let me know where you’re celebrating.