Eggs Benedict with Bacon, Avodaise (Avocado Hollandaise and Harissa

• Meat

  • 8 strips Bacon

• Produce

  • 1 Avocado, medium

• Refrigerated

  • 4 Eggs, cracked

• Condiments

  • 4 tbsp Harissa
  • 1/4 cup Lemon juice

• Baking & Spices

  • 1 Cayenne
  • 1 Salt

• Bread & Baked Goods

  • 4 slices Bread or 2 english muffins

• Liquids

  • 1 Water

Found on closetcooking.com

Description

Ingredients

• 1 medium avocado
• 1/4 cup lemon juice (~1 lemon)
• salt to taste
• water
• 4 slices bread or 2 english muffins (gluten-free for gluten-free), lightly toasted
• 4 tablespoons harissa (optional)
• 8 strips bacon
• 4 eggs, cracked
• cayenne to taste

Directions

• Puree the avocado, lemon juice and salt in a food processor or blender until smooth adding enough water to give it a tick sauce like consistency.
• Cook the bacon and set aside on paper towels to drain.
• Bring a large pot of water to a boil, swirl the water, drop an egg in a and let it cook until the whites are set and the yolks are done to your preference, about 2-4 minutes, remove and repeat for the remaining eggs.
• Spread the harissa on the toast, top with the bacon, poached eggs, avocado hollandaise sauce and a dash of cayenne.

Nutrition