Melt 4 tbs unsalted butter in a small saucepan over low heat until fully melted and foam subsides (about 3–4 minutes). Skim foam and keep warm; you will pour the clear butterfat later.

Whisk base

In a heatproof bowl (or the top of a double boiler) whisk together 3 egg yolks, 1 tablespoon fresh lemon juice and 1 teaspoon water until combined and slightly thickened.

Temper and emulsify

Set the bowl over (not touching) simmering water and whisk constantly. Slowly drizzle the warm clarified butter into the yolks in a thin stream, whisking continuously until the sauce is thick, smooth and coats the back of a spoon (about 3–5 minutes). If sauce becomes too thick, whisk in 1–2 tsp warm water to loosen.

Add avocado and season

Remove from heat. Mash 1/2 ripe avocado until smooth and whisk into the hollandaise until incorporated and velvety. Stir in 1 teaspoon finely chopped cilantro, 1/2 tsp salt, 1/4 tsp freshly ground black pepper and 1/4 tsp hot sauce if using. Keep warm in a thermos or over very low heat (hold temperature under 140°F/60°C) until ready to serve.

Eggs & Poaching

Prepare poaching water

In a deep skillet or medium saucepan bring 1200 ml water and 1 tablespoon distilled white vinegar to a gentle simmer (small bubbles, not a rolling boil). Add 1/4 tsp salt.

Crack eggs

Crack each egg into an individual small ramekin or cup to make transferring to the water easier and to check for shells.

Create gentle whirlpool

Using a spoon, stir the simmering water to create a gentle vortex (this helps the whites wrap around the yolk).

Poach eggs

Slip each egg from its cup into the center of the vortex (work in batches of 2 if needed). Poach for 3 minutes for runny yolks or 3.5–4 minutes for slightly firmer yolks. Use a slotted spoon to gently lift an egg and check doneness. Transfer poached eggs to a paper towel–lined plate to drain briefly.

Base & Assembly

Prepare muffins and greens

Split 2 English muffins and toast until golden. Toss 1 cup baby arugula with 1 tsp olive oil and a pinch of salt; set aside.

Warm meat or bacon

In a small skillet over medium heat, warm 4 slices smoked turkey or Canadian bacon about 1 minute per side until hot and slightly caramelized. Place two warmed slices on each toasted English muffin half.

Assemble layers

Place a few slices of tomato on top of the meat, then a small handful of dressed arugula. Carefully place one poached egg atop each muffin half.

Finish with sauce

Ladle about 2 tbs of the warm avocado hollandaise over each poached egg (roughly 4 tbs per benedict). Sprinkle with 1 tablespoon finely snipped fresh chives and an extra pinch of black pepper to taste.

Serve

Serve immediately with lemon wedges on the side for squeezing and remaining hollandaise on the side if desired.