Description
Avocado Benedict and poached egg.
Ingredients
- 1 teaspoon Vinegar, For Poaching Eggs
- 4 whole Eggs
- 2 whole English Muffins, Split Open
- ½ Avocado, Peeled, Pitted And Mashed
- 4 slices Canadian Bacon, Pan Fried Or Heated Up
- Salt And Pepper, to taste
- 4 slices Lemon (for Juice)
Preparation
In a large saute pan that is about 3 inches deep and filled with water at least 2 inches deep, bring water to a steady simmer. Add in 1 teaspoon of vinegar and stir to combine. Crack each egg into a separate ramekin or small dish.
When water is simmering, place the edge of the ramekin into the water and gently slip each egg into the water. With a large spoon, very gently maneuver the egg whites towards the yolk. Allow eggs to poach in water for about 2 minutes or until the egg whites have set. Remove eggs from the water with a large spoon, and drain away excess water.
Toast English muffins using your preferred method. Then spread avocado onto each half of each muffin and top with one slice Canadian bacon. Top each side of the English muffin with a poached egg. Sprinkle with salt and pepper to taste and spritz with lemon if desired. Serve immediately.
