Avo Breakfast Bowl with Poached Eggs and Hollandaise

 

1/4 cup plus 2 T. cream cheese, at room temperature

1/4 cup plus 2 T. warm water

2 T. canola oil

1/2 tsp. ground turmeric

1/2 tsp. salt

 

2 slices smoked ham

1/4 cup mashed avocado

1 T. Lime Citronette dressing

1 avocado, halved, pitted. thinly sliced, and shaped into a rose

2 large eggs, poached

1/2 tsp. sweet smoked paprika

 

MAKE THE HOLLANDAISE: In a small bowl, mix together the cream cheese, warm water, canola oil, turmeric, and salt until combined; transfer to a squeeze bottle and keep warm in a heatproof bowl of water set over a saucepan of simmering water.

 

MAKE THE BREAKFAST BOWL: Place the ham on a microwave-safe plate and microwave on high until crispy, about 2 minutes; break into small pieces. Mix the mashed avocado and the dressing and divide between two small bowls. Top each with an avocado rose and a poached egg. Place the crispy ham alongside each rose, drizzle with hollandaise sauce, and sprinkle with the paprika.

 

 

lime citronette

 

It’s true that the ratio for salad dressing is typically 3 parts oil to 1 part acid, but we tweak ours closer to 4 parts oil to 1 part acid for a less acidic, more balanced flavor. Adding xanthan gum—a natural food additive that can be found in the baking section of most grocery stores or online—helps stabilize the emulsion of olive oil and lime juice, giving the dressing its light, velvety texture (but it’s optional if you don’t have it on hand).

 

1/4 cup fresh lime juice (from about 10 limes)

1 T. salt

1/8 tsp. xanthan gum (optional)

1 cup olive oil

 

In a blender, combine the lime juice, salt, xanthan gum (if using), and W cup water and blend on high speed until combined, about 20 seconds. With the motor running, stream in the olive oil until combined, about 20 seconds. Store the dressing in resealable containers in the refrigerator for up to 1 week.