Start by cracking the Canadian Grade A eggs into separate ramekins. In a large pot, bring 3 inches of water to a gentle simmer over medium heat. Add a splash of white vinegar and a pinch of salt.

Using a spoon, stir the simmering water to create a gentle whirlpool. This will help the eggs maintain a round shape as you poach them.

Carefully slip the eggs into the whirlpool one at a time, allowing them to cook undisturbed for about 3.5 minutes. Use a slotted spoon to lift them out.

While the eggs are poaching, prepare the hollandaise sauce in a blender by combining the room-temperature egg yolks, lemon juice, salt, and cayenne pepper. Blend until frothy.

Melt the salted butter in the microwave until steaming and bubbly. This should take about 30-45 seconds.

With the blender running on low speed, slowly pour in the hot melted butter to the yolk mixture and blend until the sauce thickens.

To plate, start by toasting the English muffins until crisp. Layer with avocado and tomatoes, then top with poached eggs and hollandaise sauce.