- 1 large ripe California avocado, diced
- 2 egg yolks
- 3 tbs butter
- 2 tbs lemon juice
- pinch each of salt, pepper and cayenne (I also added about 1/4 to 1/2 tsp. of siracha sauce to make it pretty spicy)
- 4 English muffins, split and toasted
- 8 slices tomatoes
- ½ cup baby arugula
- 8 strips bacon, cooked
- 8 eggs, poached
- Yield 8 (4 to 8 servings depending on serving preference)
Instructions
- Add the diced avocado to a blender or food processor, process until smooth.
- Add the egg yolks and process until well combined.
- Heat the butter in a microwave safe bowl until very hot.
- While the food processor is running, slowly add the melted butter until well combined. Add the lemon juice, salt, pepper and cayenne, process to combine.
- Add the English muffins to a plate, cut sides up. Top each half with a slice of tomato, a few leaves of arugula, bacon, and a poached egg.
- Spoon avocado hollandaise over eggs. Serve immediately.