Open Faced Avocado & Eggs Benedict

Directions

1. 1
   Healthy Hollandaise Sauce I don't own a double broiler, but if you do have a double broiler skip this step. Fill a sauce pan 1/2 full of water on medium heat. Place a round metal strainer over the sauce pan so that the strainer sit on top of the pot with the strainer portion just touching the water.
2. 2
   In a heat safe bowl (that will sit nicely in the strainer)add yogurt, lemon juice and egg yolks. Beat until well mixed.
3. 3
   Once water is simmering, place bowl in strainer 15 minutes, mixing frequently. Remove from heat add salt, pepper and 1/3 teaspoon parsley.
4. 4
   Eggs Benedict In a skillet, fill half way with water and 2 tablespoons vinegar on medium heat.
5. 5
   When water comes to a low simmer gently add one egg.
6. 6
   When the first egg has started to come together, add another egg to the water in a different spot. I repeat this, adding up to 4 eggs to my skillet.
7. 7
   Turn off the heat, cover the skillet, and let sit for 6 minutes. In the meantime toast slices of french bread, add a layer of spinach and 4 slices of avocado.
8. 8
   Remove cover and use a slotted spoon to remove the first egg that went in. Let water drip off egg before placing over avocado.
9. 9
   Add sauce over top and sprinkle parsley flakes.