Directions

1. To make the tahini hollandaise, begin by heating avocado oil in a small saucepan over low heat to 120F.

2. Combine egg yolks, water, lemon juice, tahini, salt, pepper, and sugar in a blender. Blend on low speed until combined.

3. With the blender running on low speed, gradually add oil in a thin, steady stream. Once all of the oil is combined, increase blender speed to medium and blend for 20 more seconds. Pour hollandaise into a bowl and stir in sumac; set aside.

4. Prepare the eggs benedict by heating 2 Tbsp avocado or olive oil in a large skillet over medium-high. Add shallots and tomatoes; cook, stirring occasionally, until tomatoes start to burst and release their juices, 6 to 8 minutes. Add spinach and cook until wilted, 1 to 2 minutes. Season with salt and pepper, and turn off heat.

5. Fill a medium pot with 3 inches of water. Add vinegar and bring to a simmer. Crack one egg into a small bowl or ramekin. Stir the water in a clockwise motion, and gently slide the egg into the center of the pot. Repeat with up to 4 eggs at a time. Let eggs cook until the whites are just set, but the yolks are still runny, about 4 to 5 minutes. Once poached, use a slotted spoon to remove eggs from water and let drain on a plate lined with paper towels. (Note: As the second round of eggs cook, start toasting the English muffins, and then begin assembling.)

6. To assemble, divide tomato and spinach mixture evenly over each toasted English muffin half. Top each half with one poached egg, and spoon Tahini-Hollandaise overtop. Garnish with fresh chopped chives and additional sumac, if desired.