"Dont weigh yourself down at breakfast time with a complicated time-consuming recipe. Our modern take on Eggs Benedict is just as impressive in half the time!" - Matt Preston
- For the mayo, carefully crack the egg into a jug, without breaking the yolk. Pour over the oil, lemon juice, mustard, Maggi seasoning, liquid smoke and salt.
- Using a stick blender, position blender carefully over the whole egg yolk, so the blender’s basket covers and encloses egg yolk. Blend for 1-2 seconds to emulsify mayonnaise. Pull blender up through mayo to incorporate all the ingredients until a thick mayonnaise forms. Season.
- Fill a deep frying pan with water and add white vinegar. Bring to the boil over high heat. Crack an egg into a small cup. Use a large spoon to stir water and create a whirlpool. Carefully slip egg into centre of whirlpool and poach for 1-2 minutes for a soft egg or until cooked to your liking. Remove and set aside on a plate. Repeat with remaining eggs.
- Spread toasted muffin halves with butter. Top each with rocket, avocado and an egg. Spoon a dollop of instant mayo on top and sprinkle with fried shallots to serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set