INGREDIENTS:
4 large organic eggs, plus 3 egg yolks
1/8 tsp., plus ¼ tsp. sea salt, ¼ tsp, reserved
1/8 tsp. white pepper
1 tbsp. water
1 tbsp., plus 1 stick unsalted butter, 1 stick reserved
1 tbsp. fresh lemon juice
1/8 tsp. ground cayenne pepper
1 tbsp. dry sherry
2 slices Canadian bacon, cooked and warm
1/2 fresh ripe Hass avocado, peeled and sliced

DIRECTIONS:
In a mixing bowl beat 4 egg yolks, 1/8 tsp. salt and white pepper on high speed for 4 - 5 minutes or until yolks are thick and pale lemon colored. Set aside. In a separate mixing bowl beat 4 egg whites and water on high speed until stiff but not dry, about 2 - 3 minutes. Gently fold egg yolks into egg whites, just until blended.

Heat 1 tbsp. butter in ovenproof omelet pan over medium-low heat until melted. Pour egg mixture into pan. Cook over medium-low heat for 5 minutes. Place pan in a preheated 350-degree oven for 8 minutes. While omelet is baking make benedict sauce.

Melt reserved stick of butter in microwave or small saucepan. Set aside. In a blender combine lemon juice, cayenne pepper, sherry and reserved ¼ tsp. salt. Blend at low speed until mixed. Continue blending while slowing adding melted butter. Continue blending until thick and creamy, about 20 seconds. (Note: If you desire less sauce use this amount for 2 - 3 omelets.)

Remove omelet from oven. Top half with Canadian bacon. Using a spatula fold omelet in half in the skillet and slide onto a warmed plate. Top overall with sliced avocado and warm benedict sauce. Serve immediately.

Serves 1.