For the hollandaise sauce
200g butter, melted
8 egg yolks
1 tbsp cider vinegar
8 Purely Organic eggs
4 avocados, sliced
2 tomatoes, sliced
4 English muffins, halved
Thyme or chives for garnish, finely chopped
Start with making the hollandaise. Bring a medium size saucepan of water to a boil. Turn the heat down and leave to simmer. Put the egg yolks in a mixing bowl. Put the bowl on top of the sauce pan and whisk the egg yolks until pale and fluffy. It should not take more than 8-10 minutes. Take the bowl off the heat and pour the butter in gradually, whisking constantly until smooth and emulsified.Whisk in the vinegar and season to taste with salt and pepper.
Next, cook the eggs. Bring a deep saucepan of water to a boil. Add the vinegar. Stir the water, crack the egg and carefully tip it into the centre of the saucepan. Turn the heat down slightly and cook for3-4 minutes. Lift the egg out and drain it on a piece of kitchen roll. Repeat with the other 7 eggs. You can cook the eggs at the same time, but no more than 3 together.
Toast the muffins and assemble. Place 1 slice of the tomato on top of each muffin half, add the sliced avocado, poached egg and pour a tablespoon of the hollandaise sauce over. Sprinkle with thyme or chives and enjoy with your morning cuppa!