California Style Eggs Benedict

How to make California Style Eggs Benedict Recipe - This is a great breakfast for special occasions or just a weekend treat. I have my boys hop up to the counter and help pour in the ingredients for the sauce that they will soon be dipping their English muffins into. Crispy bacon, silky smooth avocado, and rich hollandaise sauce make for a meal the family won’t forget.

Ingredients:
8 ounces (2 sticks) unsalted butter
3 large egg yolks
2 teaspoons fresh lemon juice
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon Worcestershire sauce
1 large avocado, halved
3 English muffins, split
3 tablespoons unsalted butter, softened
6 large eggs
12 strips bacon, cooked until crisp

Method:
1. Set up a double boiler by filling a medium saucepan one-quarter full of water, and bring to a boil. Reduce the heat to low and place a heatproof bowl over the saucepan. Do not allow the bowl to touch the water. Spray a large skillet with nonstick cooking spray.

2. To make the hollandaise sauce, in a large microwave-safe dish melt the 2 sticks butter in the microwave until bubbly, 1 to 11⁄2 minutes. Add the egg yolks, lemon juice, salt, pepper, and Worcestershire sauce to a blender and blend until well combined. Slowly drizzle in the melted butter and continue to blend until well combined. Pour the mixture into the double boiler bowl, whisking every 1 minute.

3. Cut the avocado half into 6 slices. Toast the English muffins and spread with the 3 tablespoons butter. Place the prepared skillet over medium heat. In batches, fry the eggs until cooked, about 2 minutes each side. Transfer the eggs on top of the buttered English muffins. Top the eggs with 2 strips of bacon, 2 slices of avocado, and a spoonful of warm hollandaise sauce. Serve immediately.