California Style Eggs Benedict

For the hollandaise sauce use a double boiler or add about 3 inches of water to a saucepan and use a mixing bowl that sits on top of the pan. Heat the water till steaming and hot. In the mixing bowl add in 3 eggs yolks, 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, 1/3 cup of quality softened butter, salt and pepper. Whisk continuously until butter is completely melted, and sauce thickens to desired consistency. Double boilers heat in a gentle filtered heat sort of way and helps to keep the hollandaise sauce from scrambling and or separating.

In another saucepan boil water for the poached eggs and add a tablespoon or two of vinegar. Vinegar helps the eggs to coagulate and solidify. After they have been poached, set them on a paper towel to absorb any excess water.

While waiting on the pots of water to boil for the poached eggs and double boiler, toast the English muffins. I don't butter them until I am assembling so they maintain their crispness. Slice the tomato and avocado. Get the Canadian bacon ready to heat in the microwave for 15-20 seconds. Poached eggs and hollandaise sauce will come together quickly in minutes so be ready for them.

Assemble time. Butter toasted English muffins. Add Canadian bacon and sliced tomatoes. Next gently add the poached eggs on top of the sliced tomatoes.

Gently set the sliced avocados on top of the poached eggs. Spoon a generous amount of hollandaise sauce over the top.

Enjoy!