Eggs Benedict with Avocado

• Meat

  • 4 strips Bacon

• Produce

  • 1 Avocado
  • 1 tbsp Parsley, fresh

• Refrigerated

  • 2 Egg yolks
  • 4 Eggs

• Condiments

  • 1 1/2 tbsp Lemon juice
  • 1 dash Worcestershire sauce

• Baking & Spices

  • 1 pinch Black pepper, ground
  • 1 pinch Salt

• Oils & Vinegars

  • 1 tsp Distilled white vinegar

• Bread & Baked Goods

  • 1 Butter to spread on french bread
  • 4 slices French bread

• Dairy

  • 1 stick Butter

• Liquids

  • 1/2 tbsp Water

Found on kitchenswagger.com

Ingredients

• 4 eggs
• 1 teaspoon distilled white vinegar
• 4 strips bacon, halved
• 4 slices french bread, cut 1 inch thick
• 1 avocado, sliced into 12 wedges
• butter to spread on french bread
• 1 tablespoon finely chopped fresh parsley for garnish
• HOLLANDAISE SAUCE:
• 2 egg yolks
• 1½ tablespoons lemon juice
• pinch of ground black pepper
• dash of Worcestershire sauce
• ½ tablespoon water
• 1 stick of butter, melted
• pinch of salt

Directions

• For the Hollandaise sauce, whisk the egg yolks, lemon juice, worcestershire sauce, salt, and pepper together in a stainless steel bowl. Place the bowl over a medium-sized saucepan containing lightly simmering water (or a double boiler,) the water should not touch the bottom of the bowl.
• Continue to whisk. Be careful not to let the eggs get too hot or they will scramble and separate. Whisking constantly, slowly add the butter a few tablespoons at a time until the sauce is thickened and all butter has melted.
• Remove bowl from the heat, cover and set aside until ready to serve. If sauce gets too thick, whisk in a little warm water before serving.
• Fry the bacon in a medium skillet and toast the French bread directly on the oven rack under the broiler, about 5 minutes.
• Meanwhile, begin to poach eggs. Fill a large saucepan with 3-4 inches of water, bring to a simmer, and add vinegar. Break each egg and carefully place in the water and cook for 2½ to 3 minutes. Carefully remove with a slotted spoon and set aside (crack eggs into small prep bowls ahead of time for easy adding to the simmering water).
• Butter each slice of french bread, top with a slice of halved bacon, 3 avocado slices, one poached egg, and drizzle with hollandaise sauce. Sprinkle with fresh parsley and serve immediately.