Make the Caramelized Onions: In a skillet over low heat add 1 tablespoon oil or butter and onions and cook until soft, brown, and nicely caramelized, stirring often. If starting to burn, add a tablespoon of water. Cook for about 8-10 minutes or until onions are caramelized.
Poach the eggs: Bring 2 cups of water to a simmer in a medium-sized pot. Add in 1 tablespoon white vinegar. Crack egg into a small ramekin. Using a spoon, stir the water in a circular motion until you reach a whirlpool effect. Slide the egg into the center of the whirlpool. Gently cook the egg for 3-6 minutes depending on how runny you like it. Use a slotted spoon to remove the egg from the water and plate it on a plate. Repeat with additional eggs. These directions can also be found on page 66 of the Lexi's Clean Kitchen Cookbook!
Roasted Tomatoes: Set the oven to broil, and broil the tomatoes whole until they start to blister. Remove from oven and set aside.
In a small skillet, sauté spinach just until it starts to wilt. Take off heat and set aside.
Slice avocado and chives and set aside.
Make the hollandaise sauce: In a double boiler, melt butter. While butter is melting, place egg yolks, lemon juice, and spices in a blender and cover. On low speed, slowly pour the melted butter into the blender in a steady stream until the butter and egg yolk are well blended. If the sauce is thick slowly add in water, until you have reached a slightly thick and runny consistency. Taste and adjust spices as needed. Serve warm in serving dish of choice!
Build the Eggs Benedict of your choosing and devour!