Eggs Benedict

Directions

1. For the Hollandaise Sauce, melt the butter in a medium saucepan over medium-low heat. Pour the butter through a fine-mesh strainer into a small bowl. Set it aside.

2. Heat the egg yolks, lemon juice and 3 Tbsp. water in a water bath for 5 minutes or until the egg mixture is foamy, stirring constantly with a whisk. Remove the saucepan from the heat. 

3. Slowly add the butter to the egg mixture, stirring constantly with the whisk. Stir in the Worcestershire sauce, salt and pepper. Keep warm.

4. Split and toast the English muffins.

5. Bring a large saucepan of water to a boil. Stir in the vinegar and salt. Use a spoon to swirl the water in the saucepan into a whirlpool. Slip the cracked eggs, 1 at a time, into the swirling water. Simmer gently for 5 minutes or until the whites are set and the yolks are cooked to the desired doneness.

6. Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the spinach; cook for 3 minutes, stirring occasionally. Remove the skillet from the heat. Season the spinach with the salt.

7. Halve, pit, peel and slice the avocado.

8. Top the English muffin halves with the spinach, avocados, salmon and eggs. Drizzle with the Hollandaise Sauce, then top with the Egg Topping.