5 strips of bacon, cut in half
Freshly ground black pepper
Ingredients for the Avocado Sauce:
1 medium avocado, peeled
1/4 cup lemon juice
1/2 teaspoon garlic powder
1/3 cup olive oil
Preheat oven to 400 degrees F.
On a rack, on a baking sheet (so you can catch the bacon drippings for later!). You can use it for anything that requires a good fat. Arrange the bacon into four separate bases for the eggs: each base should be a few pieces of bacon arranged in a weave pattern. I love to grind fresh pepper (a lot) on the bacon before I put it in the oven.
Cook the bacon bases in the oven for 15-20 minutes.
While the bacon is cooking. Puree the avocado, lemon juice and garlic powder in a food processor until smooth. Add the olive oil (slowly while the processor is running. This should take 45-60 seconds) until you get a thick but pourable consistency. Season to taste with sea salt.
Bring a pot of water to a boil, break an egg and gently drop it in the water (don’t be scared!), and let it cook until the whites are set (2-4 minutes). Watch carefully, I like it closer to 2 min than 4 min. Remove and repeat for the remaining eggs.
Divide the bacon among the plates, top with the poached eggs and pour avocado sauce on top of each egg.
Dr. Don’s Kitchen