Avocado Eggs Benedict
Preparation: 15 minutes
Makes 4 portions
- 2 Peruvian Hass avocados, halved, pitted and peeled
- 4 bacon medallions
- 4 eggs
- 2 English muffins, split in two
- Mash the avocados with a fork and set to one side.
- Grill or fry the bacon medallions.
- At the same time, gently poach the eggs in simmering water.
- Toast the muffins and spread thickly with mashed avocado. Place a bacon medallion on each one, then top with the poached eggs. Serve immediately.