Avocado Toast with Bacon, Poached Egg, and Hollandaise Sauce
Bubba Durand

Makes 4 deluxe avocado toasts
Serving size: 1 or 2 avocado toasts

4 slices bread
4 eggs
1 avocado
4 pieces bacon
1 batch Laurie's Blender Hollandaise Sauce
Minced fresh chives

Cut the avocado in half & remove the pit.
Scoop the flesh into a bowl and mash it up a bit, so it's still chunky. Season with some salt and a little bit of lemon juice if you like.

Cook the bacon until crispy and chop into bite-size pieces.

Poach the eggs and make the hollandaise sauce. If you have a stick blender, here's a good trick for making the sauce in a measuring cup instead of a blender. And it's SO much easier to get the sauce out of a measuring cup than a blender! http://blog.ruhlman.com/2011/08/easy-bearnaise-sauce-recipe/

To assemble:
Toast bread.
Butter the toast if you're feeling extra indulgent.
Spread with chunky avocado mash.
Sprinkle with chopped bacon.
Top each toast with 1 poached egg.
Spoon on the hollandaise and sprinkle with minced chives.



The Johnson Family Cookbook