Benedict with Sausage, Avocado, and Creamy White Cheddar Sauce

Ingredients 0/14

Step 1

Fil a pan with about two inches of water and bring it to a gentle simmer. Add a splash of vinegar to help the eggs hold their shape. Crack each egg carefully into the water one at a time, and use a spoon to gently tuck the whites around the yolks. Let them cook just until the whites are set, about two minutes, then lift them out and set aside.

Step 2

While the eggs are poaching, whisk together the egg yolks, lemon juice, and water in a medium bowl until the mixture is pale and slightly frothy. In a small saucepan, melt the butter over low heat. Slowly add the melted butter to the yolk mixture, a tablespoon at a time, whisking constantly so it blends smoothly. Pour this back into the saucepan and keep whisking gently until the sauce thickens and warms up. Just before you’re done, stir in the white cheddar until it melts into the sauce.

Step 3

Toast your English muffins until they’re golden and crisp. Pile on slices of avocado and a sausage patty on each half. Top with a warm poached egg, then drizzle generously with the creamy white cheddar sauce. Serve it right away and enjoy!