Avocado Eggs Benedict

 

 

 

Avocado Eggs Benedict

Smashed avocado freshens up traditional Eggs Benedict.

Ingredients

• 2 English muffins
• 4 slices bacon
• 1 avocado
• Salt
• Pepper
• 4 eggs

Instructions

1. Heat a sauce pan with 2 inches of water to a simmer.
2. Split the English muffins in half and toast until browned.
3. Cook the bacon to a crisp and set aside.
4. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
5. Add a pinch of salt and mash with a fork.
6. Spread the avocado over the toasted English muffin halves and top with the bacon.
7. Crack 1 egg at a time into a separate small bowl or cup. Stir the simmering water with a spoon and gently pour the egg into the swirling water. Repeat with the second egg (I poach two at a time).
8. Cook the eggs for 2 1/2 minutes, until the whites are cooked through. Remove with a slotted spoon and let drain for a minute before placing on top of the bacon.
9. Cook the remaining two eggs and serve seasoned with salt and pepper.

Notes

Yields: 4 Servings
Source: Confections of a Foodie Bride
Estimated time: 20 minutes