Method

For the Hollandaise sauce, whisk the yolks with 1 teaspoon of water in a bowl set over simmering water for about 2 minutes, until pale yellow and a ribbon forms when running the back of a spoon through the surface. Be careful not to scramble the eggs. Whisk in the lemon juice. Turn off the heat but leave the bowl over the warm pot. Slowly whisk in the butter in a steady stream, then whisk vigorously for 30 seconds or so to thoroughly combine. Add the salt, pepper, and Tabasco to taste. Move the pot to the back of the stove while preparing the eggs.

For the eggs, have a medium pot of water simmering at a rapid speed. One at a time, crack the eggs into a small bowl and then gently slip them into the simmering water. Cook 2 minutes for soft yolks, or longer if you like them harder.

Meanwhile, toast the muffins and arrange 2 on each plate. Top with the bacon
and avocado.

Scoop out the poached eggs with a slotted spoon and gently rest on a towel for just a second to soak up any water. Nestle one egg onto each muffin, and top with Hollandaise sauce. Sprinkle parsley over the tops.

Serves 4

Note: Café Amphora became known for its perfectly cooked eggs Benedict on grain muffins in the 1980s, and Café Kevah is now known for it as well. With the magnificent view and outdoor seating, there is no better place to enjoy this decadent breakfast classic. You can add a variety of toppings, like avocado and ham, as shown, or lightly steamed crab. For a brunch setting, set out a platter of options and let your guests choose.

Reprinted with permission from ©My Nepenthe by Romney Steele, published by Andrews Mc Meel

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