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.