California Style Eggs Benedict

Recipe by adams.wifey
READY IN: 20mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • melt butter slowly - and keep it warm.
  • barely heat the lime (or lemon) juice.
  • have a small pot of water boiling and a tablespoon with which to measure when ready.
  • place 3 egg yolks in the top of a double boiler over medium heat (over - not in - hot water).
  • beat the yolks with a wire whisk until they begin to thicken.
  • add 1 tablespoon boiling water.
  • beat again until the eggs begin to thicken and add another tablespoon boiling water.
  • repeat this process until you have added two more tablespoons boiling water. (total 4 tablespoons boiling water to the 3 egg yolks).
  • then, beat in the warm lime (or lemon) juice. remove double boiler from heat and beat the sauce well with a wire whisk while slowly adding the melted butter, salt and dash of ceyenne pepper.
  • keep the sauce over the hot water - but off the burner and lightly cover it to keep it warm while you prepare the rest of the dish.
  • remove the avocado peel(s) and thinly slice.
  • cook 6 eggs - lightly on both sides - over medium low heat - so that the center is just a bit runny and the whites are fully cooked. try not to break the yolks.
  • slice and toast the english muffin halves.
  • place two toasted muffin halves on each warmed plate, then one egg on each half, then arrange a few slices of avocado on top of each egg. spoon the hollandaise sauce over the top of both - and serve at once.
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