Saltie Girl Benedict* Recipe

Directions

1. 1

   Prepare the Hollandaise Sauce

   In a double boiler or a heatproof bowl over a pot of simmering water, whisk together the egg yolks and lemon juice until thickened. Gradually add melted butter while whisking continuously until the sauce is smooth. Season with salt and black pepper. Keep warm.

2. 2

   Poach the Eggs

   In a medium saucepan, bring water and white vinegar to a gentle simmer. Crack the eggs into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes, or until the whites are set and the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

3. 3

   Prepare the Avocado

   While the eggs are poaching, slice the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash lightly with a fork and season with salt and black pepper.

4. 4

   Toast the English Muffins

   Split the English muffins in half and toast them until golden brown. Spread a little butter on each half.

5. 5

   Assemble the Benedict

   On each toasted English muffin half, spread a layer of mashed avocado, top with a poached egg, and drizzle with the warm hollandaise sauce. Serve immediately.