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Avocado and Egg with Mousseline Sauce – Hip Hop Cookbook

Avocado and Egg with Mousseline Sauce

1 avocado, halved, peeled, pitted
2 eggs
3 egg yolks
2 tbsp warm water
1/3 cup butter, cubed
juice of half a lemon
1/2 tsp salt
1/2 tsp cayenne

In a double boiler beat the egg yolks with the warm water. Gradually add the butter cubes, beating constantly.
Stir in the lemon juice. Season. Beat until slightly thickened.
Poach the eggs lightly.
Lay 1 egg over each avocado half and serve with sauce.

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