4 egg yolks
1 and 1/2 tbsp lemon juice
1 pinch ground white pepper
1/8 tsp Worcestershire sauce
1 tbsp water
1 cup butter, melted
1/4 tsp salt
1 teaspoon distilled white vinegar
8 strips bacon (or ham)
4 English muffins, split
2 tbsps butter, softened
to make hollandaise
- Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top of the pan.
- Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
- Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If Hollandaise begins to get too thick, add 1 or 2 teaspoons of hot water.
- Continue whisking until all butter is incorporated.
- Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
- Preheat oven on grill setting.
to poach eggs
- Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar.
- Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in centre. Remove eggs from water with a slotted spoon and set on a warm plate.
- While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the grill.
- Allow a quarter avocado for each plate, sliced. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg and slices of avocado.
- Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.