California Style Eggs Benedict

• Vegetarian

• Produce

  • 2 Avocados
  • 2 Tomatoes, large

• Refrigerated

  • 4 Egg yolks, large
  • 8 Eggs

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 tsp Cayenne pepper
  • 1 1/8 tsp Salt

• Oils & Vinegars

  • 1 tbsp White vinegar

• Bread & Baked Goods

  • 4 English muffins

• Dairy

  • 1/2 cup Butter, salted

Found on frugalmomeh.com

Description

Ingredients

• 1 tbsp white vinegar
• 1 tsp salt
• 8 Eggs
• 4 English Muffins, split and toasted
• 2 large tomatoes, sliced thinly
• 2 Avocados, sliced thinly
• 4 (Large) Egg Yolks, Room Temperature
• 1 Tbsp Lemon Juice
• 1/8 tsp Salt
• 1 tsp Cayenne Pepper
• 1/2 Cup Salted Butter

Directions

• Break eggs into ramekins or another small dish. In a stockpot bring about 3 inches of water, vinegar and salt to a simmer over high heat then reduce to medium-low. Stir the water in the pot until you have created a gentle whirlpool. Carefully tip an egg into the water, whites first. I would suggest doing only one or two at a time. If you feel brave you could go for more. Leave to cook for 3.5 minutes then remove from the water with a slotted spoon onto a paper-towel lined plate to dry. Repeat for remaining eggs. While eggs are poaching prepare your hollandaise sauce. In a blender, combine the egg yolks, lemon juice, salt and cayenne. Blend on high until frothy. Heat butter in a microwavable bowl and microwave on high for 90 seconds or until melted and steaming. Turn blender back on to high and slowly add hot butter to the egg yolk mixture in a thin and steady stream and blend until thickened. To assemble the California Style Eggs Benedict, place 2 toasted English Muffin halves on each serving plate and top each with 3 slices of avocado, a slice of tomato and then a poached egg. Spoon warm hollandaise sauce over the eggs and serve immediately.