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California Eggs Benedict



1 English Muffin, sliced and toasted
1 Avocado, sliced
1 Tomato, sliced
1 Egg Yolk
2 tsp Lemon Juice
4 T Unsalted Butter
1-1/2 tsp Water
1 tsp California Garlic Pepper Seasoning


1) For the hollandaise sauce, in a double boiler, heat the water until simmering. Whisk together the egg yolk, lemon juice and California Garlic Pepper Seasoning until yellow and slightly thick. Add the butter and mix until the sauce is smooth, thick and glossy, then mix in the water.

2) In a separate pan, bring water to a simmer. Crack the eggs into the water and poach 5-7 minutes or until the whites are firm but the yolks are still runny.

3) To assemble, top the English muffin with the tomato, avocado, poached egg, hollandaise sauce and more California Garlic Pepper Seasoning if desired. Serve immediately and enjoy!

Products Used In This Recipe:

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