Eggs Benedict with Avocado Rose

Ingredients:

Toasts

• 4 thick slices of whole grain bread
• 2 tablespoons unsalted butter, room temperature
• 1 cup thinly sliced ​​radish
• 2 ripe, firm avocados, halved, pitted and peeled
• 4 large eggs
• 4 sprigs of fresh cilantro or dill
• Coarse sea salt

Hollandaise sauce

• 3 large egg yolks
• 1 tbsp lemon juice
• 1 tbsp. hot water
• 110 g unsalted butter, melted, hot

Preparation:

1. Hollandaise sauce:
   
   Combine the yolks, lemon juice, and water in a blender and blend for 1 minute. With the blender running, pour in the olive oil through the open lid. Season with salt to taste and place in the top of a steamer over hot water to keep the sauce warm.
2. Toasts:
   
   Toast the bread until golden brown, then spread with 1 tablespoon of butter. Divide the bread between 4 plates, butter side up, and evenly distribute some of the radishes among the sandwiches (reserve some for serving). Place the avocado half cut-side down on a cutting board and slice thinly crosswise (thinner slices are easier to roll).
3. In a large nonstick skillet, melt the remaining butter over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny.
4. Place 1 egg on each slice of toast, top with avocado roses using a spatula, and garnish with sliced ​​radishes and sprigs of dill or cilantro. Sprinkle with coarse salt. Serve with hollandaise sauce.
   
   

   Avocado rose

5. Cut the avocado in half, remove the pit and skin, and place one half cut side down on a cutting board.
6. Slice the avocado thinly, crosswise. The thinner the slices, the easier it will be to roll them into a rose shape.
7. Place the flat side of a knife along the avocado. Press the knife against the slices, causing them to fan out and overlap.
8. Starting from the thin end, roll the avocado slices into a cylinder towards the center.
9. Now you're ready to roll. Starting from the thinner end of the avocado, roll the slices into a cylinder toward the center.
10. Continue rolling the avocado slices until you have a 7-10 cm circle that resembles a rose.
11. Repeat with the remaining avocado halves; set aside.