Eggs Benedict California

• Eggs Benedict
• 4 eggs
• 1 bunch baby spinach leaves
• 1 avocado, halved and sliced
• 1-2 heirloom or stem tomatoes, sliced
• 2 english muffins, halved
• hollandaise sauce
• Hollandaise Sauce
• 3 egg yolks
• 1 tablespoon water
• 2 lemons, juiced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons cayenne or hot sauce
• 1 stick butter, cut into 16 chunks

1. Toast english muffins, and put 2 on each plate. Place a handful of baby spinach leaves on each half, then put a slice or two of tomato on top of spinach, and top with avocado slices
2. Prepare eggs, either poaching in cups or pan frying until over-easy. Place finished eggs on top of muffins and vegetables and top with hollandaise sauce. Top with a pinch of salt and pepper, and paprika or cayenne
3. Add 1 inch of water to a medium saucepan or bottom of a double boiler, bring to a boil over med-high heat
4. Meanwhile, in a separate metal bowl (or the top part of the double boiler) whisk together all ingredients except butter.
5. Reduce heat to low, and put bowl on top of boiling water and whisk constantly until the mixture begins to thicken.
6. Remove pot and bowl from heat, and begin adding the butter, a chunk at a time, whisking until melted and combined. Add butter until sauce is thick and cover until ready to use.

eggs, eggs, baby spinach, avocado, heirloom, english muffins, hollandaise sauce, hollandaise sauce, egg yolks, water, lemons, salt, pepper, cayenne, butter

Taken from food52.com/recipes/639-eggs-benedict-california (may not work)