- 1/2 avocado
- 1/2 teaspoon minced garlic
- 2 English muffins
- 1 tomato, sliced
- 4 eggs
- Hollandaise Sauce
Bring poaching pan to medium high. Spray poaching cups with nonstick cooking spray.
Mash avocado with garlic and season with salt and pepper. Split English muffins and spread each half with mashed avocado and lay tomato slices on top. With a spoon, press and indent center of tomato, just enough so the poached egg won't slide off.
Add eggs to poaching cups, cover, and poach eggs 3 to 8 minuets, or to desired doneness, or until the whites are set but still soft. Run the handle of a fork around the rim of the poaching cup to loosen the egg and invert onto the prepared muffin halves.
Top with hollandaise sauce and a dash of paprika.
Recipe courtesy of Lisa Miller at Shades Cafe