Swap grains for the nutrient-rich benefits of avocado and trade the fatty overload of hollandaise or bearnaise for a less butter-heavy topping in this healthy, grain-free twist on a breakfast favourite.
Ingredients
- 1 Avocado
- 1-2 Eggs
- Salsa, Hot Sauce or Pasta Sauce for topping
Directions
- Halve, pit and gently peel your avocado. Set aside.
- Fill a large saucepan with 3 inches of water.
- Bring water to a simmer, then add vinegar.
- Carefully break the eggs into the simmering water.
- Cook for 2 ½ to 3 minutes. Yolks should be soft in the center.
- Remove eggs from water with a slotted spoon.
- Set onto the avocado halves.
- Top with a spoonful of salsa, hot sauce or pasta sauce.