Sausage Avocado Benedict with White Cheddar Hollandaise

01Method

1. 1

   Pour water into a pan to a depth of about 2 inches and bring to a gentle simmer, then stir in the vinegar. Crack each egg individually into the simmering water, using a spoon to fold the whites around the yolk.

2. 2

   Let the eggs cook until the whites are just set, about 2 minutes. Lift them out of the water and set aside.

3. 3

   While the eggs poach, prepare the hollandaise: whisk the egg yolks, lemon juice, and water together in a medium bowl until pale yellow. In a small saucepan, melt the butter over medium-low heat. Add the melted butter to the yolk mixture one tablespoon at a time, whisking continuously after each addition. Transfer the mixture back to the saucepan and whisk over low heat until warmed and thickened. In the final minute, whisk in the white cheddar until fully melted and smooth.

4. 4

   Toast the English muffins until golden. Layer each with sliced avocado and a sausage patty, then top with a poached egg and a generous drizzle of white cheddar hollandaise. Serve right away.