Avocado Toast Eggs Benedict

Make hollandaise sauce

1. Melt butter on stove over low heat, being careful not to brown it.
2. While the butter melts, crack and separate four egg yolks into a bowl. Whisk together thoroughly.
3. Gradually incorporate the lemon juice while continuing to whisk. Season with Himalayan salt, black pepper and chili powder, whisking continuously.
4. Once the butter has completely melted, remove from heat and slowly pour into the egg yolk mixture while whisking vigorously. Set aside.

Prepare Toast

1. Slice sourdough bread, toast lightly. Grab tomato and cut two slices. Cut open an avocado and slightly mash.
2. Crack two whole eggs into a bowl. Bring a pot of water to boil then lower heat to simmer. Add in 1/4 tsp of vinegar. Tip egg into the center of water. Let it cook for 3-5 minutes (your preference on how hard you’d like the yolk)
3. Grab toasted bread slice, spread avocado mash on top, add sliced tomato, then poached eggs. Drizzle hollandaise sauce on top. Enjoy!