• See video tutorial linked above to learn to poach eggs

Make Sauce:

• Melt butter and set aside
• Add yolks, lemon juice, dijon and spices to blender.
• Whirl for 30 seconds, then slowly drizzle in melted butter and blend for 30-60 more seconds. It should thicken immediately
• Place sauce in a small pan, and keep slightly warm but don't allow to simmer! Whisk here and there

The Rest:

• Place a small pot of water with one tablespoon white vinegar on high heat and bring to a boil
• While waiting for water to boil, crack two eggs into a small dish being sure not to break yolks, set aside
• If using avocado, slice or mash with a fork
• Place English Muffins in toaster and toast to liking
• When water is boiling, use  one had to hold egg dish near pot and use the other hand to stir water briskly until a vortex forms (see video!) then gently, carefully pour eggs into center of vortex
• Cook 2-5 minutes. I like my yolks runny so I cook 2 1/2 minutes.
• Butter English Muffin, add two slices of Canadian bacon, avocado (if using), then add egg
• Spoon Hollandaise Sauce over eggs and season with salt and pepper. Garnish with chives if desired.