I can eat this for breakfast, lunch or dinner! So simple and yet so good. Make sure you let your eggs have runny yolk! I always put some vinegar in the water when I poach my eggs. It keeps the white together better and adds a little flavour. I got this from Food and Drink magazine, but honestly it is such a simple recipe. Switch up the bacon for peameal, the arugula for spinach or the poached eggs for whatever way you like them.
4 English muffins, split
2 tbsp (30 mL) mayonnaise
1 to 2 tsp (5 to 10 mL) sriracha (to taste)
1 large ripe avocado, sliced
1 cup (250 mL) baby arugula or other spicy baby green
6 slices applewood bacon, cooked to crispy, torn into thirds
4 large poached eggs
Salt and freshly ground black pepper
1. Toast English muffins.
2. Combine mayonnaise and sriracha. Set aside.
3. Line the bottom halves of the English muffins up on the counter. Divide avocado slices between them and use a fork to roughly mash onto toast. Top avocado with arugula, bacon and poached egg. Season with salt and pepper. Spread inside of English muffin tops with sriracha mayonnaise, place atop bottoms, and enjoy!
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