Fried avocado with crab and poached egg
5 servings
30 minutes
The recipe was shared with us by the brand chef of the Avocado Queen restaurant, Glen Ballis.
1
To prepare hollandaise sauce in a double boiler, you will need a small saucepan and a heatproof bowl. Fill the saucepan halfway with water and bring it to a boil. Reduce the heat to low, but keep the water simmering.
2
Melt 150 grams of butter in a pan over low heat and remove from heat as soon as it melts. Place the yolks in a bowl and set it over a water bath. Start whisking the yolks and gradually add the wine vinegar. While continuing to whisk, slowly pour in the melted butter until the mixture is homogeneous. Season the sauce with salt and pepper, and if necessary, thin it out with lemon juice.
- Unsalted butter: 300 g
- Wine vinegar: 1 teaspoon
- Lemon: 1 piece
- Salt: 3 g
3
Melt another 150 grams of butter and mix it with lemon juice, salt, and water.
- Unsalted butter: 300 g
- Lemon: 1 piece
- Salt: 3 g
4
Peel the avocado, cut it in half, and remove the pit. Grill the avocado halves for 2 minutes on each side.
- Avocado: 1.5 piece
5
Pour the corn salad with nut sauce and add half an avocado to the salad (for 1 serving).
- Corn salad: 60 g
- Walnut sauce: 60 g
6
Stuff the avocado with crab meat (40 grams per serving) and drizzle with creamy lemon emulsion (50 grams per serving).
- Crabs: 120 g
- Unsalted butter: 300 g
- Lemon: 1 piece
7
Poach an egg and place it on top of the crab meat. Drizzle with hollandaise sauce and sprinkle with finely chopped chives.
- Chicken egg: 3 pieces
- Unsalted butter: 300 g
- Onion-sibulet: 6 g