Everything Bagel Eggs Benedict

Place the egg yolks, 2 Tablespoons water, and a pinch of salt in a small sauce pan. Turn the heat to low and cook, whisking constantly, until the eggs are lightened in color, foamy, and slightly thickened, 3 to 5 minutes. Add the butter, a tablespoon or two at a time, whisking well until melted. Remove from heat. Stir in the lemon juice and taste. Adjust seasonings, adding cayenne and Dijon if desired. Serve immediately or keep warm in a pitcher set in a bowl or pitcher of very hot water for up to 30 minutes while you prepare the rest of the benedict.

Heat a skillet over medium heat. Add the ham, and fry, turning once, until browned on both sides. Remove to a plate and cover to keep warm. Start poaching the eggs. You can use the stove top method if you're cooking for a crowd, or the microwave method, if you're cooking for 2-3. To microwave, find a mug or glass bowl with rounded sides. Fill with 1/2 cup of water. Gently crack an egg into the bowl. If the egg isn't submerged in water, add a bit more. Place in the microwave, and microwave for 45-55 seconds, or until egg white is set, but center is still soft. Remove with a slotted spoon and drain on a paper towel before serving. While the eggs are poaching, toast the bagels. To serve, stack each bagel half with one slice of ham, a few avocado slices, and one poached egg. Drizzle with hollandaise sauce. Sprinkle with Everything Bagel Seasoning and chives. Serve immediately.