BLT Poached Eggs with Avocado Hollandaise

Ingredients (serves 2 with extra Hollandaise):

6 slices of bacon

1 tbsp brown sugar

2 English muffins, sliced in half

1 avocado, very ripe

1/2 lemon, juiced

2/3 cup hot water (my water was ~170º)

1/4 cup olive oil

1/2 tsp salt

4 large eggs

4 tomato slices

1 cup arugula

salt, pepper


1. Preheat oven to 400º. Line a cookie sheet with parchment paper. Line bacon on parchment paper, sprinkle with brown sugar. When oven is hot, bake bacon for 15-20 minutes, or until crisped. Remove from oven, set aside.

2. While the bacon is baking, put a pot of water on the stove to boil. Toast English muffins, then remove to a cooling rack so muffins don't get soggy.

3. Make the Hollandaise- in a food processor, combine avocado, lemon juice, and hot water. Blend until avocado is smooth. Through the shoot, drizzle the olive oil until well combined. Add salt and pulse 2-3 times. Set aside.

4. Poach the eggs- crack eggs into 4 individual cups. When water is boiling, lower heat to a simmer. Swirl water with a wooden spoon and then slide 1 egg in. Poach egg for 2 1/2 minutes to 4 minutes, depending on preference. Remove egg from water with a slotted spoon and place on a plate covered with a paper towel. Repeat with all eggs (I poach 2 eggs at a time in the water, but it's easier to do it 1 at a time).

5. While eggs are poaching, slice tomato and get arugula ready.

6. When eggs are done, construct sandwiches. Place an English muffin on a plate and top with 1 1/2 slices of bacon. Top bacon with arugula, then tomato. Place an egg on top of the tomato, and then a dollop of Hollandaise on top of the egg. Season with salt and pepper. Repeat with all muffin halves. Serve immediately!