3476. EGGS BENEDICT with BACON, AVOCADO HOLLANDAISE and HARISSA

makes two servings


For the avocado hollandaise sauce:
1 medium avocado
1/4 cup lemon juice (~1 lemon)
salt to taste
water

For the egg benedict:
4 slices bread or 2 english muffins, lightly toasted
4 tablespoons harissa (optional)
8 strips bacon
4 eggs, cracked
cayenne to taste

For the avocado hollandaise sauce: 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.

For the egg benedict: Cook the bacon. 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. Divide the bacon between the toast, spread on the harissa, top with the poached eggs and a dash of cayenne to taste.


bacon recipe source: Kevin Lynch, Closet Cooking, May 14, 2014