California Style Eggs Benedict

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 3 whole wheat english muffins
• 1 -2 avocado
• 6 eggs
• 3 egg yolks
• 1/2 cup butter
• 1 1/2 tablespoons lime juice
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper

Recipe

• 1 melt butter slowly - and keep it warm.
• 2 barely heat the lime (or lemon) juice.
• 3 have a small pot of water boiling and a tablespoon with which to measure when ready.
• 4 place 3 egg yolks in the top of a double boiler over medium heat (over - not in - hot water).
• 5 beat the yolks with a wire whisk until they begin to thicken.
• 6 add 1 tablespoon boiling water.
• 7 beat again until the eggs begin to thicken and add another tablespoon boiling water.
• 8 repeat this process until you have added two more tablespoons boiling water. (total 4 tablespoons boiling water to the 3 egg yolks).
• 9 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.
• 10 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.
• 11 remove the avocado peel(s) and thinly slice.
• 12 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.
• 13 slice and toast the english muffin halves.
• 14 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.