- 150ml Kerrymaid Hollandaise sauce
- 1 lime
- 1 small bunch coriander
- 4 large free range eggs
- 4 rashers smoked streaky bacon
- 4 small corn tortillas
- 2 small avocados
- 1 mild red chilli, finely sliced into rings
Poached Egg, Avocado and Bacon with Lime and Coriander Hollandaise
Ingredients
Method
Warm the Kerrymaid Hollandaise, grate in some lime zest and squeeze in a little juice to taste. Add 1tbs chopped coriander and allow to infuse.
Poach the eggs and grill the bacon until just starting to crisp. Warm the tortillas.
Halve and peel the avocados, slice thinly and push into a line by pressing against the side of the knife blade. Lay the avocado across the warm tortillas. Place a poached egg to one side and season with a little Maldon sea salt and fresh black pepper. Lay two rashers bacon across each line of avocado.
Pass the hollandaise and adjust the seasoning, adding a little more lime juice if necessary. Scatter chilli slices and coriander leaves across the tortillas and then drizzle over the hollandaise.
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