In a medium to large bowl, melt 2/3 cup of butter and set aside.
In your blender, add the egg yolks, dijon mustard and lemon juice - blend for 15 seconds or at medium speed until desired smoothness.
With your blender running on a low setting, open the lid and carefully add your melted butter, 1 tbsp. at a time, in a slow drizzle until completely mixed in.
Add the avocado and puree till smooth.
Amp up the flavor by mixing in some Cholula Green Pepper Hot Sauce, then drizzle it all over your eggs.
To cap off your flavor masterpiece, season with salt and pepper as desired.
Transfer to a serving bowl and keep it warm by placing it into a larger bowl with 1 cup of hot water (not boiling) from a kettle or microwave. Cover with a tea towel until ready to serve. Pairs perfectly at breakfast with soft boiled or poached eggs.