4 slices of crispy bacon
salt and pepper
2 TBSP olive oil
1/2 cup of BAO Chipotle Hollandaise
deep pan filled with 2 inches of water plus 1/4 cup vinegar and 1 TBSP salt
Oven preheated to 250ºF
For the tomatoes Trim trim both ends of the tomatoes and cut each into 4 slices
Drizzle the olive oil on the cookie sheet and place the tomatoes on cookie sheet.
Sprinkle with salt and pepper
Place the tomatoes into the oven and check every half hour for two hours.
Remove when firm.
For the Avocado
Split the avocado, remove and reserve the seed.
Slice each half thinly in the skin
Replace the seed, put both halves together and wrap in plastic.
For the eggs:
Bring the water to a boil and turn down to simmer. gentle bubbles.
Crack each egg into the water separately.
Cook gently for three minutes.
unwrap the avocado, operate and use a spoon to gently scoop out the slices.
Make 4 stacks of tomato, bacon and avocado
Remove the egg from the water with a slotted spoon. Place the spoon on a dry towel to absorb any extra water.
Then gently place the egg on the stack.
Top with BAO Chipotle Hollandaise