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Brekkie eggs with Matt's instant mayo
Brekkie eggs with Matt's instant mayo
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
"Try our quick and impressive modern Eggs Benedict for a hassle-free breakfast!"
Ingredients:
  • 20.00 ml white vinegar
  • 4 eggs
  • 2 English muffins, split, toasted
  • Butter, at room temperature
  • Baby rocket leaves, to serve
  • 1 avocado, peeled, thinly sliced
  • 20.00 ml fried shallots
  • 1 extra-large egg
  • 250ml grapeseed oil
  • 21.00 gm lemon juice
  • 5.90 gm Dijon mustard
  • 3-4 drops Seasoning liquid
  • 2 drops Wright's Applewood Liquid Smoke (see note)
  • Pinch of salt
Instructions:
  • In a jug, gently crack the egg, ensuring the yolk remains intact. Combine with oil, lemon juice, mustard, Maggi seasoning, liquid smoke, and salt.
  • With a stick blender, place it over the entire egg yolk, ensuring the yolk is completely covered by the blender's basket. Blend for 1-2 seconds to create mayonnaise. Slowly lift the blender up through the mixture to combine all ingredients until a thick mayonnaise is formed. Season to taste.
  • Fill a deep frying pan with water and add white vinegar. Bring to a boil over high heat. Crack an egg into a small cup. Use a large spoon to create a whirlpool in the water. Gently slide the egg into the center of the whirlpool and poach for 1-2 minutes for a soft egg or until desired doneness. Place the poached egg on a plate and repeat with the rest of the eggs.
  • Layer toasted muffin halves with butter, rocket, avocado, and an egg. Add a dollop of instant mayo and garnish with fried shallots before serving.

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