Sausage Avocado Benedict with White Cheddar Hollandaise

**Prepare the Poached Eggs:** Fill a deep saucepan with approximately 2 inches of water. Add the vinegar and bring to a gentle simmer. The vinegar helps the egg whites coagulate. (5 minutes)

Carefully crack each egg, one at a time, into a small bowl. Gently swirl the simmering water to create a vortex, and then gently slide the egg into the center. Repeat with the remaining eggs, being careful not to overcrowd the pan. (2 minutes)

Poach the eggs for 2-3 minutes, or until the whites are set but the yolks are still runny. Use a slotted spoon to carefully remove the eggs from the water and place them on a paper towel-lined plate to drain. (3 minutes)

**Make the White Cheddar Hollandaise:** In a heatproof bowl (stainless steel or glass) set over a simmering pot of water (double boiler), whisk together the egg yolks, lemon juice, and water until light and frothy. Be sure the bowl doesn't touch the water. (2 minutes)

Slowly drizzle the melted butter into the egg yolk mixture, whisking constantly and vigorously, until the sauce emulsifies and thickens. If the sauce becomes too thick, add a teaspoon of warm water at a time until it reaches the desired consistency. (5 minutes)

Remove the bowl from the heat and whisk in the shredded white cheddar cheese until it is completely melted and the sauce is smooth. Season with salt, pepper, and a pinch of cayenne pepper, if desired. (2 minutes)

**Assemble the Benedict:** Toast the English muffins until golden brown and crispy. (3 minutes)

Top each muffin half with sliced avocado, followed by a cooked sausage patty. (1 minute)

Carefully place a poached egg on top of each sausage patty and generously drizzle with the white cheddar hollandaise sauce. (1 minute)

Serve immediately and enjoy the symphony of flavors! (0 minutes)