California English Muffins and Hollandaise Sauce Recipe

One thing I love about Spring is all the produce that starts to come into season again. Avocados start to get a  bit cheaper and tastier, and lemons are still in season. Which make it the perfect time to make this delicious breakfast treat.

It also uses eggs in two ways which is perfect for Easter coming up.

My sister-in-law Amy gave me this recipe. She shared it in our family recipe book as her favorite breakfast, and once I tried it, it became mine too.

I just love avocados and lemons together. Hmmm….my mouth is watering.

Really…this is a recipe for Hollandaise Sauce. Once that is made you just have to add eggs, avocados, and a toasted English muffin and you’re done.

So let’s start there.

You need these three ingredients, plus some salt.

1/2 cup or one stick of butter, one lemon, and two eggs.

Step one: Melt your butter.

While that is melting move onto…

Step two: Crack two eggs in a small bowl.

Step three: In a larger bowl squeeze as much of the lemon juice out as you can.

Add a pinch of salt {about a tsp. or less…just to your liking}. I am using kosher salt here so I added a bit more than I would with iodized table salt.

Step four: Add eggs and whisk together.

Step five: Add your melted butter. Once the butter melts let it cool just a little bit but not completely, before adding.

As Julie from Julie &Julia would say…whip it into a frenzy…or something like that. 🙂

You want it blended together FAST before the warm/hot butter cooks the eggs. Getting cooked ribbons of egg in there is not very tasty or pretty. Believe me.

So whip, whip, whip away.

It should look homogeneous and a bit frothy like this when you are done. The frothiness will subside in a minute.

Step six: Cut up your avocado.

Step seven: Cook your eggs.

I like mine a nice fluffy scrambled. I add a pinch of cream of tartar to get them to fluff up a bit.

Don’t forget to start toasting your English muffin while you cook.

Step eight: Bring it all together.

Put the English muffin on the bottom, then add eggs, then chopped avocados, and then last…add the hollandaise.

Sprinkle with salt and cracked pepper and breakfast is made!

Love…love…lovely.

Here is the recipe all in one place:

Hollandaise Sauce

1/2 c. butter
juice of one lemon
2 eggs
pinch to 1 tsp. of salt

Melt butter and set aside. Keep warm, do not let cool completely. Squeeze lemon juice into a bowl.Add salt and let dissolve. Add eggs and whisk together until incorporated. Add warm/almost hot butter slowly and whisk vigorously until mixed completely and slightly frothy. Be careful to not let the butter cook the egg into chunks.

You can also use this sauce for artichokes…yum…our favorite vegetable!

CA English Muffins are a good “egg-y” Easter breakfast.