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Avocado Benedict and poached egg.
In a large saute pan that is about 3 inches deep and filled with water at least 2 inches deep, bring water to a steady simmer. Add in 1 teaspoon of vinegar and stir to combine. Crack each egg into a separate ramekin or small dish.
When water is simmering, place the edge of the ramekin into the water and gently slip each egg into the water. With a large spoon, very gently maneuver the egg whites towards the yolk. Allow eggs to poach in water for about 2 minutes or until the egg whites have set. Remove eggs from the water with a large spoon, and drain away excess water.
Toast English muffins using your preferred method. Then spread avocado onto each half of each muffin and top with one slice Canadian bacon. Top each side of the English muffin with a poached egg. Sprinkle with salt and pepper to taste and spritz with lemon if desired. Serve immediately.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!