Fried Avocado with Crab and Poached Egg
Breakfasts • Author's
Description
This recipe was shared with us by the head chef of a popular American restaurant.
Ingredients
- Avocado 1½ pieces
- Amba Sauce 0 oz
- Chicken Egg 3 pieces
- Blue Crabs 5 oz
- Corn Salad 0 oz
- Shallot 0 oz
- Salted Butter 10 oz
- Malt Vinegar 1 tablespoon
- Lemon 1 piece
- Salt 0 oz
Step-by-Step Guide
Step 1
To prepare hollandaise sauce using a double boiler, you will need a small saucepan and a heatproof bowl. Fill the saucepan halfway with water and bring it to a boil. Reduce the heat to the lowest setting, ensuring that the water continues to simmer.
Step 2
Melt 150 grams of butter in a skillet over low heat, and remove from heat as soon as the butter has melted. Place the egg yolks in a bowl and set it over a double boiler. Begin whisking the yolks, and while whisking, gradually add the wine vinegar. Continue whisking and slowly drizzle in the melted butter, whisking until the mixture is smooth. Season the sauce with salt and pepper, and if necessary, thin it out by adding a splash of lemon juice.
Step 3
Melt another 150 grams of butter and mix it with lemon juice, salt, and water.
Step 4
Peel the avocado, cut it in half, and remove the pit. Grill the avocado halves for 2 minutes on each side.
Step 5
Drizzle the corn salad with walnut sauce and top with half an avocado (for 1 serving).
Step 6
Stuff the avocados with crab meat (40 grams per serving) and drizzle with a creamy lemon emulsion (50 grams per serving).
Step 7
Poach an egg and place it on top of the crab meat. Drizzle with hollandaise sauce and sprinkle with finely chopped chives.
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