Eggs Benedict with Avocado Recipe

Ingredients

• 4 eggs
• 1 teaspoon distilled white vinegar
• 4 strips bacon, halved
• 4 slices french bread, cut 1 inch thick and toasted
• 1 avocado, sliced into 12 wedges
• butter to spread on french bread
• 1 tablespoon finely chopped fresh parsley for garnish
• hollandaise sause
• 2 egg yolks
• 1 1/2 tablespoons lemon juice
• pinch of ground black pepper
• dash of worcestershire sauce
• 1/2 tablespoon water
• 1 stick of butter, melted
• pinch of salt

Instructions

1. For the Hollandaise sauce, whisk the egg yolks, lemon juice, Worcestershire sauce, salt, and pepper together in a stainless steel bowl.
2. Place the bowl on top of a medium-sized saucepan containing lightly simmering water (or a double boiler,) the water should not touch the bottom of the bowl.
3. Continue to whisk. Be careful not to let the eggs get too hot or they will scramble and separate. Add the melted butter, whisking constantly until the sauce is thickened and the volume has increased.
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