Avocado Basil Hollandaise.

Avocado Basil Hollandaise is about to change up your brunch game. My blender is probably my most-used kitchen tool, and it’s perfect for making hollaindaise. This one is dairy-free, and it came out so creamy and dreamy.

Ingredients (serves 2)

• 4 tablespoons lemon juice

• 1 1/2 avocados

• 1/2 cup fresh basil

• 1 cup hot water

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/4 cup olive oil

1. Add all ingredients except oil into the blender. Blend for 1 min on high until smooth. Add olive oil, and blend on low for another 30 seconds. Hollandaise should be thick, but still slightly runny.

2. To make the rest of the bowl, prepare brown rice according to package. Roast veggies at 425 for 20 min drizzled with olive oil on a baking sheet.

3. To make turmeric poached eggs, add turmeric to your water when poaching.