Bacon and Avocado with Poached Egg

Bacon and Avocado with Poached Egg

Bacon and Avocado with Poached Egg

Print Recipe
Serves: 4 Cooking Time: 30mins

Ingredients

  • 1/3 cup plus 1 tablespoon olive oil
  • 2 tablespoons chopped chives
  • 1 Fresno chile, finely chopped
  • 2 tablespoons distilled white vinegar
  • 4 large eggs 1 avocado, halved, pitted, peeled and cut into large chunks
  • Kosher Salt 4 1/2-inch-thick slices ciabatta bread
  • 2 tablespoons (1/4 stick) salted butter 4 slices bacon, cooked and kept warm
  • Freshly ground black pepper -

Instructions

1

To poach the eggs, in a large deep saucepan, combine the vinegar and 8 cups water and bring to a boil over high heat.

2

Reduce the heat so that the water is just simmering.

3

Crack one egg in a coffee cup or small bowl and gently transfer the egg to the simmering water.

4

Repeat with the remaining eggs, spacing them evenly in the pan, and poach for about 3 minutes, or until the whites are set, but the yolks are still fluid.

5

Using a slotted spoon, carefully remove the eggs from the simmering water and place them in the warm olive oil-lime sauce; set aside.

6

Meanwhile, preheat the broiler (you can use a toaster oven). Gently fold the avocado chunks into a bowl

7

Season with salt. Spread the slices of ciabatta with butter and broil for about 3 minutes, or until nicely toasted on top.

8

To serve, place the toast on four plates and top each piece with a slice of bacon.

9

Divide the avocado among the toasts.

10

Using a slotted spoon, carefully remove the eggs from the sauce and place them on top of the avocado.

11

Season with salt and pepper.

12

Garnish with chopped chives and serve immediately.

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