- 4 medium tomatoes, halved lengthwise
- 1/4 teaspoon fine salt
- 1/2 teaspoon sugar
- 4 teaspoons olive oil
- 2 ripe Avocados from Mexico
- 1/4 cup fresh lime juice
- 1/4 cup water
- 3/4 teaspoon fine salt
- 1/2 teaspoon black pepper
- 2 tablespoons finely chopped chives or scallions
- 4 slices cooked bacon, crumbled
- 4 English muffins, split
- 2 tablespoons olive oil
- 1 teaspoon distilled white vinegar
- 8 large eggs
- Preheat oven to 500 degrees F. Arrange tomato halves, cut sides up on a foil-lined baking pan. Sprinkle tomatoes with salt, sugar and parsley, then drizzle with olive oil.
- Roast tomatoes until soft but still intact, 30 to 40 minutes.
- In food processor, combine avocados, lime juice, water, olive oil, salt and pepper; process until smooth. In medium bowl, combine avocado sauce; stir in chives or scallions. Separate English muffin halves and brush with olive oil; bake in preheated oven until edges are brown, about 8 minutes.
- While muffins are cooking, fill a 12-inch heavy skillet with water until half-full; bring water to a simmer, then add vinegar. Break an egg into a small cup, then carefully pour the egg into the water. Repeat with remaining eggs, poach eggs at a simmer for 3 to 4 minutes or until whites are firm but yolks are still runny. To drain, transfer eggs with a slotted spoon to paper towels and sprinkle with salt and pepper.
- To assemble, place roasted tomatoes on top of English muffins. Top each tomato with an egg, then transfer muffins to 4 plates. Spoon avocado sauce over eggs and sprinkle with crumbled bacon.
04/25/2018
recipepes.com
Avocado Sauce Eggs Benedict, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
