Poached Eggs, Roasted Tomato, Avocado, Bacon and BAO Chipotle Hollandaise

 

 

 

2 tomatoes

1 avocado

4 eggs

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

cookie sheet 

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

 

 

 




Andy Copleman
Andy Copleman

Author



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