Avocado Toast Eggs Benedict

Melt Unsalted Butter (4 Tbsp) on stove over low heat, being careful not to brown it.

While the butter melts, crack and separate four Eggland’s Best Free Range Eggs (4) yolks into a bowl. Whisk together thoroughly.

Gradually incorporate the Lemon Juice (2 Tbsp) while continuing to whisk. Season with Pink Himalayan Sea Salt (1/4 tsp), Simply Organic Black Pepper, Medium Grind (1/8 tsp), and Chili Powder (1/8 tsp), whisking continuously.

Once the butter has completely melted, remove from heat and slowly pour into the egg yolk mixture while whisking vigorously. Set aside.

Slice Sourdough Bread (1 slice), toast lightly. Grab Tomatoes (2 slices) and cut two slices. Cut open an Avocado (1) and slightly mash.

Crack two whole Eggland’s Best Free Range Eggs (2) into a bowl. Bring a pot of water to boil then lower heat to simmer. Add in 1/4 tsp of White Wine Vinegar (1/4 tsp). Tip egg into the center of water. Let it cook for 3-5 minutes (your preference on how hard you’d like the yolk)

Grab toasted bread slice, spread avocado mash on top, add sliced tomato, then poached eggs. Drizzle hollandaise sauce on top. Enjoy!