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 aside.

2. Separate the eggs.  Whisk the egg yolks, lemon juice and 3 Tbsp. water over a water bath for 5 minutes until foamy. Remove from the heat and slowly pour in the butter while stirring. Add the Worcestershire sauce; mix well. Season to taste with the salt and pepper.

3. Split and toast the English muffins.

4. Bring a large saucepan of water to boil. Stir in vinegar and salt. Use a spoon to swirl water in saucepan into a whirlpool. Slip the cracked eggs, 1 at a time, into the swirling water. Simmer gently for 5 min.

5. Meanwhile, wash the spinach. Heat the olive oil in a medium skillet. Add the spinach; cook 3 min.  Remove from heat.  Season with the salt.

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

7. Top 4 of the English muffin halves with spinach, avocados, smoked salmon and eggs.  Drizzle with the Hollandaise Sauce and top with the Egg Topping.