Avocado Eggs Benedict

Directions

• Step 1 Place a large shallow pot of water on the stove with the white vinegar and bring to a slow simmer.
• Step 2 Have a couple things prepared before you start: Eggs at the ready with a slotted spoon, a medium sized bowl filled with ice water, and a small glass bowl for the eggs. Work in batches. I like to take a small glass bowl and one by one crack my eggs into the bowl. In the center of the simmering pot dip the lip of the bowl with the egg in the water and slide the egg slowly into the pot. With a slotted spoon very gently nudge the white over the yolk and leave it! Maintain a slight simmer but don’t let the water boil.
• Step 3 Poach the eggs for 3 minutes for a perfect medium egg. Remove eggs with a slotted spoon and place in the ice water to stop the cooking process. Keep the water simmering for continued cooking when you’re ready to plate.
• Step 4 Prepare the hollandaise. In a blender add the egg yolks, lemon juice and warm water. On the medium or “stir” setting of your blender mix for 30 seconds until eggs look foamy. With the blender still running slowly drizzle in the warm melted butter. Add the hot sauce. More or less for flavor. Season with salt to taste. Place hollandaise in a bowl and keep in a warm place until ready to serve. Don’t let your hollandaise get too cold or too hot. I like to place it in the middle of my stove while I finish cooking. Whisk or stir before serving. If it gets too thick while waiting whisk in a little bit of warm water.
• Step 5 Before assembly starts dip the poached eggs hanging out in the ice water back into the simmering hot water for about 30 seconds to warm through. Remove eggs and let drain on a paper towel to serve. Place sliced avocado on each toasted English muffin half. Top with a poached egg and spoon prepared hollandaise over the top. Garnish with chopped chives and sprinkled smoked paprika. Serve immediately and enjoy!