Eggs Benedict (Classic)

Method

1. 1Hollandaise: blend 4 egg yolks + lemon + salt + cayenne 10 sec; while running stream in hot melted butter till thick smooth mix.
2. 2Toast muffin halves.
3. 3Bring water to gently bubble with vinegar; crack eggs into ramekin; slide in; gently gently bubble 3 min for runny yolks.
4. 4Lay avocado slices on each muffin half.
5. 5Top with gently gently bubbled egg; spoon hollandaise generously.
6. 6Pepper + chives; serve immediately.