California Style Eggs Benedict

melt butter slowly - and keep it warm.

barely heat the lime (or lemon) juice.

have a small pot of water boiling and a tablespoon with which to measure when ready.

place 3 egg yolks in the top of a double boiler over medium heat (over - not in - hot water).

beat the yolks with a wire whisk until they begin to thicken.

add 1 tablespoon boiling water.

beat again until the eggs begin to thicken and add another tablespoon boiling water.

repeat this process until you have added two more tablespoons boiling water. (total 4 tablespoons boiling water to the 3 egg yolks).

then, beat in the warm lime (or lemon) juice. remove double boiler from heat and beat the sauce well with a wire whisk while slowly adding the melted butter, salt and dash of ceyenne pepper.

keep the sauce over the hot water - but off the burner and lightly cover it to keep it warm while you prepare the rest of the dish.

remove the avocado peel(s) and thinly slice.

cook 6 eggs - lightly on both sides - over medium low heat - so that the center is just a bit runny and the whites are fully cooked. try not to break the yolks.

slice and toast the english muffin halves.

place two toasted muffin halves on each warmed plate, then one egg on each half, then arrange a few slices of avocado on top of each egg. spoon the hollandaise sauce over the top of both - and serve at once.