Eggs Benedict with Avocado
Make a classic breakfast even more special with fresh avocado!
<strong>To make Hollandaise:</strong>
Fill the bottom of a double boiler part-way with water. <em>Make sure that water does not touch the top of the pan.</em>
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. <em>If Hollandaise begins to get too thick, add a teaspoon or two of hot water.</em>
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.
<strong>To Poach Eggs:</strong>
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.