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Toast an English muffin and then put sliced avocados, tomatoes, and chopped (cooked or frozen) spinach on one half. Put in pan and heat so that all ingredients are slightly warm. Poach an egg and put it on top. Cover with hollandaise sauce.

To poach means to cook something in a gently simmering liquid. This is good for fragile foods like fish, fruit, and eggs. An easy way to poach eggs is to take a bowl and line it with plastic wrap. Put the egg yolk and white inside and tie the top of the plastic wrap shut. Drop the egg in gently simmering water and let it cook about five minutes. You want the white and the outside of the yolk to cook, but the inside of the yolk to remain liquid. Take the egg out, unwrap it, and voila!

Hollandaise sauce is a mix of butter and lemon juice using egg yolks to hold it together. A normal ratio of ingredients is 1 egg yolk to 1 teaspoon of lemon juice to 5 tablespoons of butter. Mix the egg yolk and lemon juice and then add melted butter slowly while mixing. Do this in a saucepan or bowl over gentle heat such as a double boiler. I don't have a double boiler, so I put a smaller pan inside of a larger one with water in the bottom and a cup inside to hold up the top pan. It took about 5 minutes and a bit of heat while constantly stirring for the sauce to thicken. Too much heat would cause the egg yolk to cook. Add salt and pepper to taste.

The potatoes in the photo are sauteed in olive oil with onions, thyme, salt, and pepper.