Avocado Eggs Benedict with Beet Hollandaise

What to do

1. Make the Hollandaise Sauce: Add the beets to a blender and blend on high until very smooth and transfer to a small bowl and set aside. Whisk the egg yolks and lemon juice together in a stainless steel bowl and place over a medium saucepan filled with simmering water, without allowing the water to touch the bottom of the bowl. Continue whisking until the eggs begin to thicken, being careful not to scramble. Stream in the melted butter, whisking constantly, until the sauce is thickened and the volume has almost doubled. Fold in the pureed beets, Dijon mustard, add a few dashes of hot sauce, and season with salt and black pepper. Whisk mixture until smooth and keep warm.
2. Prepare the Eggs Benedict: Fill a large saucepot with 3 to 4 inches of water, bring to a simmer, and add a splash of vinegar. Stir the water so it creates a vortex. Crack an egg and carefully place it into the swirling water. Cook for 2 ½ to 3 minutes or until desired doneness. Repeat with remaining eggs and remove with a slotted spoon and set aside. Meanwhile, fry the smoky seitan in a medium skillet (if using) and toast the English muffins, about 5 minutes. Butter or oil each muffin halve, top with two slices of seitan, avocado slices, and season with salt and pepper. Add a poached egg and spoon over with the warm beet hollandaise. Garnish the tops with julienned apples, chopped parsley, and sprinkle with sesame seeds and serve immediately.