Avocado Tomato Bacon Benedict Recipe
Indulge in our Avocado Tomato Bacon Benedict, a delightful twist on a classic favorite. Perfectly poached eggs sit atop a bed of creamy avocado and ripe tomatoes, all nestled on a toasted English muffin. Crispy, smoky bacon adds the perfect crunch, while a drizzle of rich hollandaise sauce ties it all together. This dish is a savory symphony that promises to elevate your brunch experience!
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
- 2
Toast the Muffins
While the bacon is cooking, split the English muffins in half and toast them until golden brown.
- 3
Prepare the Avocado and Tomato
Slice the avocados and tomatoes. Season with salt, black pepper, and red pepper flakes to taste.
- 4
Poach the Eggs
In the same skillet used for the bacon, add water to a depth of about 3 inches and bring to a gentle simmer. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes for a runny yolk, or longer if preferred. Remove with a slotted spoon.
- 5
- 6
Serve
Serve immediately while hot, optionally drizzled with olive oil.
