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Many people are still afraid of fats. But this breaky is packed full of quality fats that are essential for our health.
Add the butterfly whisk into the thermomix bowl.
Add all hollandaise ingredients in and mix on Speed 4 at 70C for 4 minutes.
Meanwhile, add some water and a dash of ACV to a small pot and place on the heat to boil.
While the water is coming to the boil, heat a frying pan on medium heat and add the coconut oil to the pan to melt.
Once the frying pan is hot add the slices of bread and toast on each side.
When the bread is golden and toasted, remove from the heat and place the slices onto 2 plates.
The hollandaise sauce should be ready by now, so leave it in the bowl and begin making your poached eggs.
Add the eggs to the boiling water and poach until desired (it may be easier to do 2 eggs at a time rather than 4).
Top the toasted bread with spinach, rocket and the avocado slices.
Once the eggs are poached, remove them from the water with a slotted spoon and drain any excess water. Place them on top of the avocado, toasted bread and greens.
Quickly mix the hollandaise sauce again in the thermomix to ensure its still smooth and creamy and spoon or pour the sauce over the eggs liberally. Sprinkle with seaweed salt, pepper and pulse flakes to taste.
Serve immediately.
If there is any excess hollandaise sauce, store it in the fridge in a glass jar.
Servings 0
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