In a small saucepan, melt the butter over medium heat until melted. Continue to cook stirring frequently until it turns brown and smells slightly nutty. About 5 minutes. The butter is ready when bubbles or foam no longer appear when stirring and you'll notice a change in colour. At this point if using store bought hollandaise add the contents mixing to incorporate and slowly add the milk stirring until thickened. Finish by mixing in the tumeric and set aside.

To assemble (1 toast): spread desired amount of dijon mustard across toasted bread, next fan out half of an avocado, season with salt, pepper, a squeeze of lemon, garnish with basil, green onions and top with poached egg. Finish with brown butter hollandaise.

Serve immediately.