White Cheddar Hollandaise

1. In medium bowl whisk together egg yolks, lemon juice and water until light yellow. Set aside.
2. In small saucepan melt butter. Add 1 tablespoon of melted butter into egg yolk mixture, whisking constantly until all butter has been whisked in.
3. Pour all egg/butter/lemon mixture back into the sauce pan and over medium-low heat continue to whisk the hollandaise sauce until warmed through and thickened.
4. In last minute, whisk in the white cheddar cheese and whisk until melted through. Serve immediately.

Poached Eggs

1. Bring a 2 inch deep pan to a simmer, adding 1 tsp of vinegar to the pot.
2. Add in eggs one at a time, gently slipping the eggs into the water, and using a spoon gather the egg whites around the egg yolks.
3. Allow the eggs to simmer just until the whites are set, approximately 2 minutes.
4. Remove the eggs from the water, and set aside on a plate momentarily.

Assemble the Avocado Benedict

1. While the eggs are poaching, toast English muffins until golden brown.
2. Top golden brown English muffins with fresh sliced avocado, and top with hot Jones Dairy Frozen Turkey Sausage Patties.
3. Top the Jones Dairy turkey sausages with fresh poached egg and drizzle with white cheddar hollandaise. Serve immediately.