Avocado Eggs Benedict

Ingredients

Salt

to taste

Black pepper

to taste

Paprika

for garnish

Canadian bacon

4 slices

Eggs

4 large

Avocados

2, sliced

English muffins

2, split in half

Egg yolks

3

Fresh lemon juice

1 tablespoon

Unsalted butter

1/2 cup, melted

Water

for poaching eggs

Instructions

1. To make the hollandaise sauce, whisk the egg yolks and lemon juice together in a heatproof bowl. Place the bowl over a pot of simmering water (double boiler method), ensuring the bottom of the bowl doesn’t touch the water.
2. Slowly drizzle in the melted butter while whisking constantly until the sauce thickens. Season with salt and keep warm.
3. Meanwhile, toast the English muffins until golden brown and set aside.
4. In a skillet over medium heat, cook the Canadian bacon until browned on both sides, about 2-3 minutes per side.
5. In a separate pot, bring water to a gentle simmer. Carefully crack the eggs into the simmering water and poach for about 3-4 minutes, or until the whites are set and yolks are still runny.
6. To assemble, place a slice of Canadian bacon on each half of the toasted English muffin, followed by a few slices of avocado and a poached egg on top.
7. Generously drizzle with hollandaise sauce and sprinkle with paprika, salt, and pepper before serving.