avocado sauce eggs benedict

Ingredients

• Servings: 4
• 4 medium tomatoes, halved lengthwise
• 1/4 teaspoon fine salt
• 1/2 teaspoon sugar
• 4 teaspoons olive oil
• 2 ripe avocados from mexico
• 1/4 cup fresh lime juice
• 1/4 cup water
• 3/4 teaspoon fine salt
• 1/2 teaspoon black pepper
• 2 tablespoons finely chopped chives or scallions
• 4 slices cooked bacon, crumbled
• 4 english muffins, split
• 2 tablespoons olive oil
• 1 teaspoon distilled white vinegar
• 8 large eggs

Recipe

• preheat oven to 500 degrees f. arrange tomato halves, cut sides up on a foil-lined baking pan. sprinkle tomatoes with salt, sugar and parsley, then drizzle with olive oil.
• roast tomatoes until soft but still intact, 30 to 40 minutes.
• in food processor, combine avocados, lime juice, water, olive oil, salt and pepper; process until smooth. in medium bowl, combine avocado sauce; stir in chives or scallions. separate english muffin halves and brush with olive oil; bake in preheated oven until edges are brown, about 8 minutes.
• while muffins are cooking, fill a 12-inch heavy skillet with water until half-full; bring water to a simmer, then add vinegar. break an egg into a small cup, then carefully pour the egg into the water. repeat with remaining eggs, poach eggs at a simmer for 3 to 4 minutes or until whites are firm but yolks are still runny. to drain, transfer eggs with a slotted spoon to paper towels and sprinkle with salt and pepper.
• to assemble, place roasted tomatoes on top of english muffins. top each tomato with an egg, then transfer muffins to 4 plates. spoon avocado sauce over eggs and sprinkle with crumbled bacon.