California Eggs Benedict With Avocado Hollandaise

Directions

1. 1
   Place avocado, lemon juice, salt, pepper and cayenne in a blender.
2. 2
   Add 1/4 cup of the water. Blend until smooth, adding more water as needed to reach a saucy consistency.
3. 3
   To poach eggs, fill a large saucepan with about 4 inches of water.
4. 4
   Add a splash of white vinegar.
5. 5
   Heat water to a gentle simmer. Swirl water with a spoon to create a whirlpool, and gently crack an egg into the center. Repeat with a second egg. Cook until whites are done, 3-4 minutes.
6. 6
   Remove eggs with the slotted spoon to a plate lined with paper towels. Repeat with remaining eggs.
7. 7
   Half English muffins. Toast and top each half with spinach, a tomato slice, and a poached egg. Spoon avocado hollandaise over the top of each egg.
8. 8
   Sprinkle with fresh herbs (optional).