Ingredients:
- 2 Eggs (room temperature)
- White wine vinegar
- ½ Avocado (ripe)
- 1 Tbsp. Lemon (juiced)
- 3-4 Tbsp. Hot water
- 4 Tbsp. Avocado oil and salt (to taste)
- 100 g Dungeness crab meat (cooked, cleaned and free of shells)
- 100 g Heirloom tomatoes (roughly chopped)
- 1-2 heads Frisee lettuce (washed, dried & slightly separated, reserving some for garnish)
- 3 Tbsp. Avocado oil
- 1 Tbsp.Lemon juice
- Salt and freshly cracked pepper
Method:
- Warm a large pot of water to a gentle simmer where the bubbles are just breaking the surface
- Add a splash of vinegar (this will help coagulate the egg proteins and prevent your eggs from spreading in the water)
- Meanwhile prepare the hollandaise by adding the avocado, lemon juice and some of the water in a blender until smooth. (Scrape down the sides until you have a smooth consistency)
- With the motor running drizzle in the avocado oil slowly until emulsified
- Season with salt & pepper and adjust consistency with more water if needed
- Crack eggs into individual ramekins and gently slide them into the simmering water one at a time
- Meanwhile put frisee, tomatoes and crab meat into a mixing bowl
- Dress with avocado oil, lemon juice, salt and freshly cracked black pepper
- Put salad on plates
- When eggs reach desired doneness carefully remove them with a slotted spoon and transfer to a paper towel lined plate to absorb excess water
- Transfer eggs on top of salad, spoon avocado hollandaise on top
- Garnish with freshly cracked pepper and 1 or 2 sprigs of frisee