Eggs Benedict with Avocado

Instructions

1. Step 1

   Melt the butter in the small saucepan over low heat, then remove it from the heat.

   Timer: 3 min (fixed)

   Ingredients used: 115.0 gr Unsalted Butter

   Cookware: small saucepan

2. Step 2

   Place the egg yolks, lemon juice, water, 1 gr salt, and cayenne in the heatproof bowl. Set the bowl over the medium saucepan of gently simmering water on low heat and whisk continuously until slightly thickened.

   Timer: 3 min (fixed)

   Ingredients used: 3.0 piece Egg, 0.25 gr Ground Cayenne Pepper, 15.0 ml Lemon Juice, 1.0 gr Salt, 15.0 ml Water

   Cookware: Heatproof Bowl, medium saucepan, whisk

3. Step 3

   Whisk the melted butter slowly into the yolk mixture until smooth and emulsified. Continue whisking gently until the hollandaise reaches 71°C, then remove the bowl from the heat.

   Timer: 5 min (fixed)

   Cookware: Heatproof Bowl, instant-read thermometer, whisk

4. Step 4

   Mash the avocado in the mixing bowl with 1 gr salt and 0.5 gr black pepper.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 piece Avocado, 0.5 gr Ground Black Pepper, 1.0 gr Salt

   Cookware: cutting board, fork, knife, mixing bowl

5. Step 5

   Cook the Canadian bacon in the skillet over medium heat, turning once, until hot and lightly browned.

   Timer: 4 min (fixed)

   Ingredients used: 4.0 piece Canadian Bacon

   Cookware: skillet

6. Step 6

   Toast the English muffin halves until crisp and golden.

   Timer: 4 min (fixed)

   Ingredients used: 2.0 piece English Muffin

   Cookware: toaster

7. Step 7

   Fill the medium saucepan with water, add the vinegar, and bring it to a gentle simmer over medium heat. Crack in the whole eggs and poach until the whites are set and the yolks remain soft, then lift them out with the slotted spoon and drain.

   Timer: 4 min (fixed)

   Ingredients used: 4.0 piece Egg, 15.0 ml White Vinegar

   Cookware: medium saucepan, slotted spoon

8. Step 8

   Spread the mashed avocado over the toasted muffin halves. Top each with Canadian bacon and a drained poached egg, season with 1 gr salt and 0.5 gr black pepper, then spoon over the warm hollandaise and serve immediately.

   Ingredients used: 0.5 gr Ground Black Pepper, 1.0 gr Salt