Exotic American Dinner Eggs Benedict with Shrimps and Avocado Hollandaise Sauce

Instructions:

1. First, toast the muffins and add some butter to them.
2. To poach the eggs, bring water to a soft boi, add a splash of vinegar, then gently crack the egg into the water. Parboil for 2-3 minutes, then remove with a slotted spoon to a paper towel.
3. To make the avocado hollandaise sauce, combine ripe avocados, lemon juice, a stick of melted unsalted butter, a half teaspoon of cayenne pepper, and salt into a blender until smooth and creamy.
4. Place a few cooked shrimps on each buttered muffin half, layer on your soft poached egg, and then drench the stack in avocado hollandaise sauce.
5. Serve warm, with a sprinkle of cayenne and a squeeze of lemon juice.