Ingredients
- 4 ea. medium tomatoes, halved lengthwise
- 4 olive oil
- 2 parsley
- 1/2 sugar
- 1/4 salt
- 4 ea. English muffins, split & toasted
- 4 ea. slices of bacon, cooked & roughly chopped
- 8 ea. large eggs
- 1 t. white vinegar
- Avocado Sauce:
- 2 ea. Avocados From Mexico
- 1/4 c. lime juice
- 1/4 c. water
- 2 T. olive oil
- 3/4 t. salt
- 1/2 t. pepper
- 2 T. chives, minced
Instructions
- Preheat oven to 500°F.
- Arrange tomato halves cut-side up on a baking pan. Sprinkle with salt, sugar, and parsley, then drizzle with olive oil. Roast for 30 to 40 minutes, until soft, but still intact.
- In a blender, combine the avocados, lime juice, water, olive oil, salt, and pepper; blend until smooth. Pour into a medium bowl and stir in chives.
- In a 12-inch skillet, fill with water until half full; bring water to a simmer then add vinegar.
- Break an egg into a small bowl, then carefully pour the egg into the water. Repeat with the remaining eggs. Poach eggs for 3 to 4 minutes or until white are firm, but yolk is runny. Remove eggs with a slotted spoon and let drain on paper towel.
- To assemble, place roasted tomatoes on English muffins; top each tomato with an egg. Spoon avocado sauce over eggs and sprinkle with crumbled bacon.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
