Spread butter on English muffins and place on a grill pan and toast ( toasting them on a grill pan keeps them warmer longer), wrap in foil and keep warm in the oven.
Fill frying pan with approximately 3 inches of water and bring to a strong simmer, with a splash of vinegar. Crack eggs into a small ramekin one at a time and slide egg into hot water. Poach them until whites are set and place on a plate and cover and keep warm in the oven. Slice avocado and tomato and set aside. Place egg yolks and lemon juice and white pepper in a blender. When ready to plate, melt butter in microwave and pour as you turn blender on and leave on approximately 30 seconds. Plate English muffin halves, place a slice of tomato and a slice of avocado then the poached egg and pour hollandaise over and serve with breakfast meat on the side.
3 egg yolks
1 Tbsp lemon juice, fresh or bottled
1 stick butter, melted
Dash of white pepper