Sausage Avocado Benedict with White Cheddar Hollandaise Recipe

Poached Eggs:

1. Fill the pan with 2-inches of water and bring to a simmer, then add the vinegar.

2. Gently crack the eggs one at a time into the water, using a spoon to gather egg whites around egg yolks.

3. Allow the eggs to simmer for approximately 2 minutes just until the whites are set.

4. Remove the eggs from the water, and set aside.

White Cheddar Hollandaise:

1. While the eggs are poaching, begin making the hollandaise.

2. In a medium bowl, whisk together egg yolks, lemon juice, and water until light yellow. Set aside.

3. In a small saucepan, melt the butter over medium-low heat. Add 1 tablespoon of melted butter at a time to the egg yolk mixture, whisking constantly until fully incorporated.

4. Pour the mixture into the saucepan and continue to whisk until warmed through and thickened.

5. At the last minute, whisk in the white cheddar cheese until melted.

To Assemble:

1. Toast the English muffins until golden brown. Top each with avocado and sausage patty.

2. Top the sausages with a fresh poached egg and drizzle with white cheddar hollandaise.

3. Serve immediately.