Recipe Overview

To make the hollandaise sauce start by making a hot water bath, this means placing a heat-proof bowl above boiling water in a smaller bowl. Make sure the water isn't touching the bottom of the bowl to avoid scrambling the egg yolks.

In a small bowl microwave, the butter until it melts completely. Once the egg yolk has lightened in colour and thickened in texture you can remove it from the water bath and slowly, SLOWLY add in the butter while continuously whisking. You should aim to have all the butter incorporated into the egg yolk before adding more. This way it won't split.

Next season the hollandaise with lemon juice and cayenne pepper. To keep it warm place it back over the water bath.

Next start bringing the water and vinegar to a simmer. Crack all eggs into a small bowl. Once you can see little bubbles at the bottom of the pan create a whirlpool and drop in all the cracked eggs into the water. They should immediately start to cook. Set your timer to 3 minutes for runny poached eggs. For well done add an additional minute.

Toast your bread, smash the avocado into a bowl. You can season it with salt and lemon juice (optional). If the hollandaise sauce got a little thick just add a little drop of hot water to loosen the mixture. Start plating it by adding the toast first, crushed avocado, poached eggs, and hollandaise sauce.