Avocado Toast Benedict

• For the Avocado Toast Benedict:
• 2 English muffins
• 1 avocado
• Juice of 1/2 lime
• 1/8 teaspoon curry powder
• Small handful cilantro, torn
• Salt and pepper, to taste
• 4 eggs
• 1/4 cup Hollandaise sauce
• Microgreens, for garnish
• Pinch black mustard seeds, for garnish
• For the hollandaise:
• 2 1/2 sticks butter
• 2 egg yolks
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt and black pepper (plus more, to taste)
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon dry ground mustard
• A pinch of white pepper

1. Bring a shallow saucepan of water to boil.
2. Meanwhile, make the smashed avocado: Remove the avocado skin and pit, then roughly chop. Lightly smash to incorporate lime, cilantro, and spices. Add salt and pepper, to taste.
3. Split and toast the English muffins. Arrange each on a plate and top with smashed avocado.
4. When the water has reached a rolling boil, poach the eggs. Remove from the water and pat dry before placing each on an avocado-topped english muffin.
5. Top each egg with the hollandaise, a sprinkle of mustard seeds, and the microgreens.
6. Melt the butter on the stove or in the microwave until piping hot.
7. Warm the blender bowl by filling with hot water and then emptying and drying the bowl.
8. Add the egg yolks, lemon juice, cayenne, salt, white pepper and mustard and blend at medium speed. Slowly drizzle in the hot melted butter with the machine still running until emulsified.

avocado, muffins, avocado, lime, curry powder, handful cilantro, salt, eggs, hollandaise sauce, microgreens, black mustard seeds, butter, egg yolks, lemon juice, salt, cayenne pepper, ground mustard, white pepper

Taken from food52.com/recipes/77154-avocado-toast-benedict (may not work)