• 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

1. Add the diced avocado to a blender or food processor, process until smooth.
2. Add the egg yolks and process until well combined.
3. Heat the butter in a microwave safe bowl until very hot.
4. 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.
5. 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.
6. Spoon avocado hollandaise over eggs. Serve immediately.

from Allrecipes.com

12 hardboiled eggs
5 ounces, or more diced smoked salmon
1 c. mayonnaise
3 Tbsp. chopped fresh dill
salt and pepper to taste
optional: red onion, celery, fresh basil, crushed red pepper flakes

Combine eggs, onion, smoked salmon and mayonnaise. Season with dill, salt and pepper. Refrigerate at least 2 hours to allow flavors to combine.

3 c Yellow Corn Tortilla Chips coarsley crushed
1 1/2 c Salsa Verde (Green Salsa)
1/2 Lime
12 Eggs
3/4 Milk
1 c Shredded Colby & Monterey Jack Cheese Blend
2 T snipped Fresh Cilantro
1 medium Onion chopped
1 large Poblano or Green Bell Pepper, seeded and diced
1 small Garlic clove, pressed
1 c Diced Cooked Chicken
1 Plum Tomato, Sliced
Additional cilantro, salsa and sour cream if desired

Preheat ove to 350.  In medium bowl, combing crushed chips and salsa.  Juice lime half into bowl; mix wll and set aside.

In large bowl, combine eggs, milk, 3/4 cup of the cheese and cilantro; whisk until well blended.  Add tortilla chip mixture to egg mixture; mix well.

Heat large skillett over medium high heat until hot.  Spray skillet with nonstick cooking spray.  Add onion, poblano pepper and garlic.  Cook and stir 2-3 minutes or until crisp-tender.  Add chicken; stir well.  Pour egg mixture carefully over ingredients in skillet (DO NOT STIR).  Place in oven; bake 22-25 minutes or until egg mixture is set in center.  Carefully remove from oven.

Arrange tomato slices in a circular pattern over top of frittata.  Sprinkle with remaining cheese.  Let stand 5 minutes or until cheese is melted.  Garnish with additional smipped cilantro if desired.  Cut into wedges and serve with additional salsa and/or sour cream.