Eggs Benedict with Avocado
- Hollandaise Sauce:
- 4 egg yolks
- 3 1/2 tablespoons lemon juice
- 1 pinch ground white pepper
- 1/8 teaspoon Worcestershire sauce
- 1 tablespoon water
- 1 cup butter, melted
- 1/4 teaspoon salt
- Served with:
- 8 eggs
- 1 teaspoon distilled white vinegar
- 8 strips bacon (or ham)
- 4 English muffins, split
- 2 tablespoons butter, softened
- 2 avocados
To make Hollandaise:
Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top of the pan.
Bring water to a gentle simmer.
In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If Hollandaise begins to get too thick, add a teaspoon or two of hot water.
Continue whisking until all butter is incorporated.
Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
Preheat oven on grill setting.
To Poach Eggs:
Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar.
Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.
While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the grill.
Allow a quarter avocado for each plate, slice. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg and slices of avocado.
Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.