Eggs Benedict on Parsnip Cakes with Avocado "Hollandaise"
Recipe from Inspiralized and Beyond
2 tablespoons extra-virgin olive oil
2 large parsnips, peeled, and spiralized into noodles
1/4 teaspoon salt
1/4 teaspoon pepper
4 large eggs
dash of distilled white vinegar
1/2 ripe avocado, pitted and peeled
2 tablespoons lemon juice
1/2 cup hot water
salt and pepper to taste
Heat 1 tablespoon oil in a large skillet and add the parsnip noodles, salt, and pepper. Cook, tossing, for about 5 minutes until warmed through. In a medium bowl, beat 2 eggs. Add the cooked parsnip noodles to the bowl and toss to combine. Fill two (or more) ramekins halfway with the mixture. Cover each with foil or wax paper and press firmly to compress. If time permits, put in the fridge for 10 minutes.
In the same skillet, heat the remaining 1 tablespoon oil. Flip the parsnip cakes out of the ramekins onto the skillet. Cook for about 3 minutes on the first side. Flip and cook another 2 or 3 minutes, pressing down with the spatula to compress the cakes.
Meanwhile, fill a medium pot halfway with water and bring to a steady simmer. Add the vinegar. Crack each egg into its own ramekin or small bowl. Swirl the water with a spoon to make a whirpool, then gently tip in 1 egg, white first. Cook for 3 minutes until medium-firm, remove with a slotted spoon, and place gently on a paper towel-lined place to drain. Repeat for other egg.
To make the sauce, combine all the ingredients in a blender or mixer and puree until smooth.
Arrange 1 parsnip cake on a plate, top with a poached egg, the drizzle with the avocado sauce.