Avocado Eggs Benedict

I love breakfast but trying to break free from your usual breakfast foods such as eggs, bacon and toast. You kind of grow tired of it. I've been searching for amazing breakfast recipes one that I can incorporate into our weekend breakfast menu. Now I have my days were I hate and love avocados but here lately we've been putting avocados in every thing from pita sandwiches to avocado may dressing. Justin loves avocado he could it everyday if we had stocked in the fridge. I may try this recipe out this weekend and surprise me with it. Anyone love or hate avocados?

Smooth and creamy mashed avocado on toasted English muffins, topped with a slice of salty, crispy bacon and a poached egg.

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