Avocado Eggs Benedict

I love breakfast. Breakfast for dinner? Sign me up.

I'm new to appreciating Hollandaise sauce. For years I didn't eat it because the texture was just off for me. Shawn loves Eggs Benedict though so I decided I'd try to make a Hollandaise sauce I could enjoy too. Which was bad planning on my part because Hollandaise sauce is basically just butter and I don't need to be encouraging myself to eat more butter. Too late to go back now! Hashtag: hindsight is 20/20. 

I make my eggs benedict vegetarian by swapping out the bacon/ham component for avocado. Sometimes I add tomato. It's a nice way to do Meatless Monday because the carnivores can easily add bacon or even a side of steak and it still feels like a cohesive meal as opposed to vegetarian meal + piece of animal.

This recipe for Hollandaise sauce is easy and straight forward. It's also easy to halve if you're cooking for just two people. The most important thing to remember is to drizzle your melted butter slowly and whisk the entire time.

Poached eggs are my enemy. They're my favourite way to eat eggs and the most difficult to make in my opinion. It's taken years for me to be able to make edible poached eggs. They're not attractive but they're functional (and smothered in Hollandaise so you can't tell how ugly they really are!). The best trick I learned for making poached eggs is to add a teaspoon or so of white vinegar to the cooking water. It prevents the egg white from spreading as much. Don't ask me why. #science