Eggs Benedict with Skillet Gnocchi Stix

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Instructions

• Step 1

• PLACE egg yolks and lemon in a heat-proof bowl; set over a medium saucepan of simmering water.

  Step 2

• WHISKING constantly, very slowly drizzle in butter; continue whisking until mixture is smooth and thickened but still pourable.

  Step 3

• REMOVE bowl to a heatproof surface; add hot sauce and season with salt to taste. Reserve.

  Step 4

• ADD vinegar to the saucepan of water and return to a simmer (if needed).

  Step 5

• CRACK eggs, one at a time into a ramekin, swirl water in pot and carefully pour each egg into the simmering water.

  Step 6

• POACH eggs (3 1/2 to 4 minutes for softer yolks, 5 to 6 minutes for firmer yolks); use a slotted spoon to transfer to a paper towel-lined plate.

  Step 7

• MEANWHILE, MELT butter in a non-stick skillet set over medium-high heat on a separate burner.

  Step 8

• ADD Olivieri® Skillet Gnocchi Stix™; sauté for 5 minutes or until gnocchi are golden brown. Remove from heat.

  Step 9

• LAYER avocado and smoked salmon (if using) on toasts; arrange poached eggs on top and drizzle with hollandaise to taste. Serve warm gnocchi alongside.

  Tasty Tips:

  • If hollandaise sauce thickens upon standing, whisk in 1 to 3 tsp of water to loosen it up so that it is pourable again.
  • When making the hollandaise sauce, ensure that the bottom of the bowl doesn’t touch the water bath or it can cause the egg yolks to scramble. Add extra water as needed after making the hollandaise to ensure that the water depth is 1 1/2 to 2 inches (4 to 5 cm) before poaching eggs.
  • Replace the smoked salmon with 4 slices cooked peameal, Canadian bacon or ham (if preferred).