- 1 x large avocado, peeled and de-stoned
- ½ a small red onion, peeled and chopped
- ½ x red chili, deseeded and chopped
- 1 vine tomato, roughly chopped
- juice of 1 lime
- 1 tbsp olive oil
- Sea salt and black pepper
For the Hollandaise
- 2 egg yolks
- 1 tbsp lemon juice
- 125g unsalted butter, cut into small dice and chilled
- 2 x large eggs
- 1 tsp white wine vinegar
- 1 x muffin, cut in half and toasted
- 4 slices cooked golden turkey
- 4 x bacon rashers, grilled
- Pinch of paprika, to serve Small
- a handful of rocket, to serve
- Start by making the guacamole. Scoop the avocado flesh into a mixing bowl and fork together with the onion, chilli, tomato, lime juice and olive oil. Season with a little salt and pepper and leave to one side.
- To make the hollandaise sauce, place the egg yolks and lemon juice into a heatproof bowl and whisk until blended. Place the bowl over a pan of just simmering water, making sure that the bowl is not in contact with the water. Whisk in the butter, a few cubes at a time, until the sauce begins to thicken. Continue adding the butter, whisking all the time and adding a splash of water if the hollandaise looks like it is becoming too thick. If the sauce begins to separate, remove from the heat immediately and add a teaspoon of cold water to the mixture. Once all of the butter has been incorporated, season to taste with some salt and pepper. Remove from the heat and keep warm.
- Add a teaspoon of white wine vinegar to a saucepan of water and bring to the boil. Reduce the heat until the water is barely simmering and poach the eggs.
- Spoon some guacamole onto each muffin half, top with a good slice of cooked turkey followed by a poached egg. Spoon some warmed hollandaise over the eggs and top with two slices of bacon. Sprinkle with a little paprika and rocket and serve immediately.