From "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.


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

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

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.


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