Step 1: Whisk the water, 15g of white vinegar, and the egg yolks in a double boiler while whisking vigorously so that the mixture thickens.
Be careful not to let the eggs coagulate.
Step 2: Remove from the heat and whisk in the melted butter, adjusting the seasoning and keep warm. You have just made your hollandaise.
Step 3: In a saucepan of simmering salted water, pour the remaining white vinegar, poach the eggs for 2 to 3 minutes and drain them on paper towels.
Step 4: Toast the English muffins in a toaster.
Step 5: Spread a little hollandaise sauce on the English muffins, place a poached egg, slices of avocado, and sprinkle with coriander.