california style eggs benedict !

oh my gosh do i love eggs benedict! its one of those timeless breakfast dishes. its made so fast and can be served everyday or for the fanciest of occasions. 

4 eggs 
4 pieces of Canadian bacon
2 English muffins
1/4 cup of cherry tomatoes
1/4 cup fresh spinach
1/2 avocado 
fresh cracked pepper 
fresh parsley 
salt and pepper to taste

to make tomatoes- saute tomatoes in olive oil/ salt and pepper to to taste until tomatoes caramelize and blacken a bit. 

for the hollandaise- In a small saucepan, melt four tablespoons of butter. Do not let it brown. In a bowl, beat together four egg yolks, two tablespoons fresh lime juice, one tablespoon heavy cream, freshly ground pepper, and salt.
Next, you need to combine the eggs with the melted butter . If you add the eggs to the melted butter, the eggs will curdle, and you'll end up with a chunky, runny sauce when you want a smooth and creamy sauce. When you temper eggs, you warm them up slowly by adding a little bit of a hot liquid to them, and this keeps them from curdling. To temper the eggs, take a spoon and add a teaspoon of the melted butter to the egg mixture and beat with a wire whisk. Keep adding the melted butter to the egg mixture slowly until you've added about five tablespoons or so, whisking the entire time. Now you're ready to add the egg mixture to the saucepan. Turn the heat to low and cook the egg-butter mixture very quickly - only about ten to fifteen seconds or so - whisking vigorously. If your hollandaise isn't thick enough, cook it a little bit longer in five second increments, whisking vigorously, until it reaches the consistency you desire.

poach 4 eggs, toast 2 muffins and spread 1T of butter on each. layer with spinach,avocado, bacon, egg and holindiase sause. top with roasted tomatoes, parsley and fresh cracked black pepper.