HollandaiseIn a small saucepan, combine vinegar and 20 ml water and reduce mixture until you have +- 10 ml left. Remove from the heat and add the 10 ml water.Place the reduction in a small blender (or use a stick blender) with the egg yolks and blend until thick and creamy.While blender in on, slowly add the melted butter until it forms a thick creamy sauce. If it becomes too thick, thin down with a bit of hot water as you go.Season with lemon juice and cayenne pepper to taste.Keep sauce warm over a shallow pan of warm water until ready to use. This sauce can keep in the fridge for up to 3 days, simply heat gently over a pot of warm water. Do not overheat or it will split.Poached eggsAdd 45 ml (3 T) of vinegar to every litre of boiling water – this help firm the eggs up and prevents them from disintegrating in the water.Using a wooden spoon, make a whirlpool the center of the pot. Break an egg into a small bowl and then transfer into the center of the whirlpool. Use a slotted spoon to help guide the egg along. Cook for 2 minutes for soft yolk, 3 minutes for medium and 4-5 minutes for hard yolks. Repeat process for more eggs. Do them one by one to be safe. Place in a bowl of ice cold water to stop the cooking process and when ready to serve, place in a bowl of warm water for a few seconds to heat up.To servePlace avocado halves cut side down onto a griddle pan until griddle marks form. Gently remove.Top each avocado half with generous folds of gypsy ham, a poached egg (cooked to your liking) and topped with hollandaise. Serve with more hollandaise on the side. Serve with butternut 'rösti' (optional).Butternut 'Rösti'Thinly slice butternut (use vegetable peeler) and arrange in circular shapes on baking paper, brush generously with melted butter and bake at 200°C for +- 15 minutes or until as crispy as you desire.TIP: Replace ham with slices of smoked salmon or crispy bacon rashers. Recipe reprinted with permission of Bits of Carey. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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